Utah's Own

Fancy Foods from Utah: Prepare your Tastebuds

2012-01-23T14:28:00.001-07:00

A short week ago, 1,300 exhibitors arrived in San Francisco, California to represent more than 80,000 specialty food products during the 37th Winter Fancy Food Show. The show featured some of the world’s finest foods and beverages, and some of Utah’s Greatest Specialty Foods.

While all companies who participated found valuable contacts, and appreciative customers, those representing Utah proved to provide not only quality products bursting with flavor, but business stories as unique as their product.

Beehive Cheese and Creminelli Fine Meats:

These food companies may be less than 10 years old, but their fame is spreading nationally and globally. Beehive Cheese has won various awards for their creamy, flavorful product, including first place at the American Cheese Society for four consecutive years. Combine their cheese with Creminelli’s Artisan Salamis, and you are guaranteed to understand fancy foods. Consider this opinion written by Utah Food Enthusiast. So, quit buying hot dogs and mozzarella sticks, and add Beehive Cheese and Creminelli to your next party shopping list.

If you’re not quite sure how to prepare salami, enjoy this short how to video from Cristiano, the owner of Creminelli:

Slide Ridge Honey:

Martin James, owner of Slidge Ridge Honey, was fascinated with honey and beekeeping as an 8-year-old boy. His passion led him to create one of the most popular new products featured at Fancy Foods this year: Honey Wine Vinegar. A writer from the San Francisco Chronicle wrote, “we could slurp their terrific honey wine vinegar by the spoonful.”

Fans from the annual Taste of Utah event held at the state fair last September had the following to say about the new product:

I took one taste and my mind instantly starting whirling through new recipe ideas. The Honey Wine Vinegar would be the perfect topping.

“[Slide Ridge Honey Wine Vinegar was] probably our favorite discovery. This vinegar is like nothing else that you have ever tasted. I cannot wait to get my hands on some so I can go crazy with it!”

Try this fancy food on your favorite sandwich, salad, or even on top of ice cream.

Lucky Spoon Bakery:

Who says those with gluten-intolerance cannot enjoy fancy foods? A rising Utah company, formed because a wife wanted to make great baked goods for her husband, Lucky Spoon Bakery specializes in gluten free cookies and muffins. The soft, chewy cookies even pleased a New Product Panel Reviewer of the National Association of Specialty Food Trade who said, “Best gluten-free cookie I have tasted! Nice and moist.”Lucky Spoon cookies and muffins can be found at your local Whole Foods and Harmons.

Others:

Other fine companies is attendance included Utah’s well know Real Salt and the more than 100-year-old-candy-company, Sweet’s, as well as, Kara Chocolates, Dynamic Confections, ProBar, Plentiful Pantry and Taffy Town. For those looking for a nibble of Utah fruit, Pepperlane and Cornaby’s delivered flavor with through fresh jams and preserves, while Central Milling Company provided the perfect slice of bread to eat it with; and just in case one missed breakfast, Baker Mills, known for their Kodiak flapjacks and waffles, sampled their various products along with their fresh natural syrups.

You don’t have to go to San Francisco to enjoy fabulous foods. Even City Weekly’s weekend article agrees. Consider hosting your own personal fancy foods show for your friends and neighbors. Treat your taste buds to rich lasting flavor. Simply follow the guidelines of Fancy Food found in the dictionary:

fancy: made, designed, grown, adapted, etc., to please the taste or fancy

food: any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, promote growth, etc.

Bon Appetite!

Jump Start your Health without Sacrificing Flavor

2012-01-05T16:31:00.000-07:00

Hail the month the radio and television advertisements becoming a pseudo Dr. Health, promising quick weight loss, beautiful waistlines and tight buns.

Sure, the loss of a few pounds wouldn’t hurt anyone, especially in a nation that has more than 30 percent of its population in the “obese” category. Yet, more often than not, one will find a plethora of empty challenges, exhortations and plain hell-fire-to-damnation speeches this month with absolutely no education on the one variable that controls all weight loss: FOOD.

Of course, real food is not to be confused with the stale rice cakes you bought at the national brand store yesterday, or the pre-packaged processed meal that promises to be low-fat, low-carb, low-sodium and probably low-quality? Such goods are most likely to put one on the fast-track to weight loss failure.

Instead, take Bob Harmon’s advice:

“Make eating an experience, not just a habit.”

Consider some of these Utah’s Own Products that will jump start your good health habits without sacrificing quality or taste:

Apple Beer Five

Apple Beer Five:

Too many adults rely on heavily caffeinated drinks to make it through the afternoon. While many have switched to the diet drink, with some type of caffeine, there is a better option: Apple Beer Five, the all natural, non-caffeinated, non-alcoholic drink. This beverage gives you a crisp taste, and healthy energy. It’s infused with ginseng and acai to give you that extra pick-me-up you crave at 2 p.m. Better yet, Apple Beer Five was developed by a local Utah family in Holladay.

You can find it at most Associated Foods stores in the special beverage section, or online at applebeer.com.

Butchers Bunches

Butchers Bunches Handcrafted Preserves:

What if you could have a burst of flavor and sweetness without the added sugar? Butchers Bunches makes a fabulous fruit preserve, with unique and scrumptious flavors that are sure to please any critic. You can eat her low-calorie, healthy preserve with some wholesome cheese, bread or by the spoonful. Surprise your kids by adding it to their traditional PB & J.

You can find Butchers Bunches at Harmons or online at butchersbunches.com

Miller Honey

Honey:

Forget the artificial sweeteners and heavy sugars, there’s a reason our state has the honey bee on its flag. While honey is about the same as sugar, in calorie comparison, its sweeter, so most people use less.

Plus, honey provides a healthy instant energy for competitive athletes. Take a bit of honey on a long run or bike ride to rejuvenate your muscles. Here’s an article from Miller Honey that gives you the facts.Utah is blessed with multiple honey companies.

Try Miller, Cox Honeyland or Slide Ridge. You can find most of these brands at Associated Food Stores, some national brand stores and online.

Lower Foods Sliced Deli Meat

Lean, Natural Meats:

Forget the protein bar, eat the good stuff. Meat provides the body with adequate protein, iron, calcium, enzymes, vitamin B12 and amino acids. Better yet, Utah has many natural meats available with companies like Utah Natural Meat, Canyon Meadows Ranch and Morgan Valley Lamb. These companies do a great job serving customers online and through delivery. Morgan Valley Lamb sells at Harmons as well.

In addition, Lower Foods makes great roasts and lean meats you can have sliced in the grocery store. Try their Birch Berry brand at Associated Foods or the Utah Territory brand at Harmons.

Lehi Roller Mills

Lehi Rollers Mills Heart Healthy Pancake and Muffins:

Don’t write carbohydrates off entirely, at least not until you try the hearty mixes from Lehi Roller Mills. These special mixes generally have less calories and carbohydrates than traditional mixes. Plus, the product still tastes great. Try topping the hearty muffins with some Butchers Bunches Preserves or some Miller Honey.

You can find Lehi Roller Mills mixes at most Associated Food Stores.

Seal Sama Teriyaki Sauces

Seal Sama:

Add some of Peggi Whiting secret teriyaki sauces to your rice and chicken for a burst of tangy flavor. Peggi’s product was made with America’s unique dietary needs in mind. She offers great tasting sauces that are low-sodium, gluten free and sugar free.

You can find Seal Sama Teriyaki Sauces at most Associated Food Stores.

Condies Fresh Salsa

Salsa:

Enjoy the snack that contains fruits and vegetables. It makes a great substitution for salad dressings as well. Try Condies Mango salsa, Rico’s Roasted Salsa or the unique fresh flavors made by Laurie’s Buffalo Gourmet.And if you’re looking for a tasty chip, to eat in moderation with your yummy salsa, try the unique Buffalo Chips of Laurie’s Buffalo Gourmet, or Don Julio Tortilla Chips.

You can find Condies at most Reams stores, Ricos at associated food stores, and Lauries at most Harmons and Whole Foods; or try finding all three online.

Don’t sacrifice your taste buds or dollar this month with the crazy rice cake eaters. Do yourself and fellow Utah business owners a favor, buy healthy Utah products. For a complete list of Utah's Own Products, please visit the directory.

Happy Eating!

Utah's Own Holiday Market

2011-12-08T14:43:00.000-07:00

Twas two weeks before Christmas and all through the state,
The citizens were stirring, and looking for fate
Yet the corporate stores bustling and full to the brim
Bring on impatience, fatigue and stress to your chin

Yet hiding from supers, megas and malls,
Dwells a small market within local walls.
Found on the corner of North Temple, in the fair park,
The Utah's Own Store will bring great remark.

So come one, come all, and make your holiday shopping bright
And browse the honey, candies, and gifts that promise delight
Keep it here at home, and give the gift of Utah's Own,
And please, please, let the markets' whereabouts be known.

Wishing you a Happy Holidays from the Utah's Own Team!

Please enjoy the slideshow of some of the products currently sold at the Utah's Own Holiday Market,
Dec. 8-10, 15-17, from 10 a.m. to 9 p.m. at the Utah State Fair Park.

Give a Gift of Utah's Own

2011-11-10T10:10:00.000-07:00

passing along this great idea - not sure who wrote the original email.

Christmas 2011 -- Birth of a New Tradition

As the holidays approach, the giant Asian factories are kicking into high gear to provide Americans with monstrous piles of cheaply produced goods --merchandise that has been produced at the expense of American labor. This year will be different. This year Americans will give the gift of genuine
concern for other Americans. There is no longer an excuse that, at gift giving time, nothing can be found that is produced by American hands. Yes there is!

It's time to think outside the box, people. Who says a gift needs to fit in a shirt box, wrapped in Chinese produced wrapping paper?

Everyone -- yes EVERYONE gets their hair cut. How about gift certificates from your local American hair salon or barber?

Gym membership? It's appropriate for all ages who are thinking about some health improvement.

Who wouldn't appreciate getting their car detailed? Small, American owned detail shops and car washes would love to sell you a gift certificate or a book of gift certificates.

Are you one of those extravagant givers who think nothing of plunking down the Benjamins on a Chinese made flat-screen? Perhaps that grateful gift receiver would like his driveway sealed, or lawn mowed for the summer, or driveway plowed all winter, or games at the local golf course.

There are a bazillion owner-run restaurants -- all offering gift certificates. And, if your intended isn't the fancy eatery sort, what about a half dozen breakfasts at the local breakfast joint.

Remember, folks this isn't about big National chains -- this is about supporting your home town Americans with their financial lives on the line to keep their doors open.

How many people couldn't use an oil change for their car, truck or motorcycle, done at a shop run by the American working guy?

Thinking about a heartfelt gift for mom? Mom would LOVE the services of a local cleaning lady for a day.

My computer could use a tune-up, and I KNOW I can find some young guy who is struggling to get his repair business up and running.

OK, you were looking for something more personal. Local crafts people spin their own wool and knit them into scarves. They make jewelry, and pottery and beautiful wooden boxes.

Plan your holiday outings at local, owner operated restaurants and leave your server a nice tip. And, how about going out to see a play or movie at your hometown theatre.

Musicians need love too, so find a venue showcasing local bands.

Honestly, people, do you REALLY need to buy another ten thousand Chinese lights for the house? When you buy a five dollar string of light, about fifty cents stays in the community. If you have those kinds of bucks to burn, leave the mailman, trash guy, paper delivery person or babysitter a nice BIG tip.

Remember our citizens serving in the military. Those families need you. Besides saying "Thank You" there are hundreds of ways to express your graditude and appreciation.

You see, Christmas is no longer about draining American pockets so that China can build another glittering city. Christmas is now about caring about US, encouraging American small businesses to keep plugging away to follow their dreams. And, when we care about other Americans, we care about our communities, and the benefits come back to us in ways we couldn't imagine.

THIS is the new American Christmas tradition.

Forward this to everyone on your mailing list -- post it to discussion groups -- throw up a post on Craigslist in the Rants and Raves section in your city -- send it to the editor of your local paper and radio stations,
and TV news departments.

This is a revolution of caring about each other, and isn't that what Christmas is about?

Local Soup for a Rainy, Snowy Day

2011-11-01T13:19:00.000-06:00

When the white stuff starting falling from the sky this morning, I officially declared it opening day of soup season. Sure, I have enjoyed butternut squash and veggie soup varieties as part of my fall festivities, but today I wanted something different. The “oh-my-heavens-I-feel-like-I’m-sitting-at-my-grandmother’s-table feeling.”

Enter: Broccoli Cheese Soup, the creamy delightful goodness that warms you from the inside out. Plus, beyond the taste, it gives you the bonus feeling of supporting local vegetable producers and dairymen. It makes the perfect lunch or party soup. You'll find the recipe below as well as the live action shot I took right before diving it. (Thank you Heather King for teaching me every meal is a photo shoot).

Utah's Own Broccoli Cheese Soup

Ingredients:

1/2 C Chopped Onion (dug up from my parents garden)
2.5 C Chicken Broth
2.5 C Zoe’s Garden Broccoli (delivered from a local CSA)
1/2 lb Cheddar Cheese (Banquet or Gossner)
2 T Cornstarch
5 oz Evaporated Milk

Preparation:
1. Cook the chopped onion in the broth until its transparent
2. Add the broccoli, cover and cook until soft
3. Add the cheese, stirring until it melts into soup
4. Thicken the soup by adding cornstarch
5. Add the evaporated milk

Preparation Time: 25 minutes
Serves: 4 people

I hope you’ll add this recipe to your personal favorites. Consider how you can make your recipes more local by substituting common national brands, for quality Utah's Own products. Check out utahsown.org for a listing of Utah's Own products.

Happy Soup Season to All! Bon appetit!

Is Your Dollar "Green" ?

2011-10-05T17:31:00.000-06:00

I began my morning like this:

After a casual conversation with a colleague yesterday, I realized he grew my and one America's favorite apple varieties: Honey Crisps. A verbal agreement was made, and by 8:30 a.m. this morning I had 10 lbs of fresh, Utah grown apples sitting at my office door.

My mid-morning consisted of touring the "People's Garden" located at Farm Country Thanksgiving Point. Here are some interesting signs I read:

My morning ended with touring the Junior Master Gardeners programs at Thanksgiving point. They were courtesy enough to send me home with fresh basil and tomatoes from their pizza garden, carrots and even a cantaloupe. I. was. in. heaven.

With all the creations of food I had seen this morning, I had to add my own. The subjects of my photo were all grown within 30 miles of the Utah Department of Agriculture Food, the most urbanized area of Utah. The photo's title, you ask? The title of my blog post of course:

Is YOUR dollar Green?!

Take a moment to consider the miracle of our food supply. Everything above came off a tree, or the ground this morning (except for the money, of course)! There are no stamps in the passports of this produce. Its 100 percent Utah Grown. A result of hard working families and students putting their energy to good use.

So, readers, let's be honest with ourselves. We spent countless hours telling our neighbors how important it is to "buy local." We may even sport a cute little recyclable Harmon's or Whole Foods Shopping Bag as we rush from errand to errand; and yes, we may even show up to a community garden party. Yet, in all our efforts to "go green" with conserved energy, environmentally safe containers and cleaners, are we forgetting the one thing that is truly sustainable: the investment of a dollar?

Consider this phrase said by Steve DeJohn of Lehi Roller Mills:

"As consumers make their decision in the local grocery store or local restaurant, they are voting with their dollar, if a local company stays in business or goes out of business "

Applied to local Utah agriculture, how have you been casting your vote?

Your thoughts will reveal the true color of your dollar.

I hope its green.

Ultimate Recipe Roundup State Fair Winners

2011-09-19T17:26:00.011-06:00

Our search has ended. After covering the entire Wasatch Front, from Clinton to Spanish Fork, eight top contestants were chosen to compete for a 7-day cooking cruise at the Utah State Fair:

The entries varied from a luscious lasagna to chicken and dumplings to sweet pies, bakes and cakes. Each dish included at least 8 Utah's Own products! Feel free to browse other blog posts from each round to try their recipes:

Round One ~ Round Two ~ Round Three ~ Round Four ~ Round Five ~ Round Six ~ Round Seven ~ Round Eight

Our third place winner is receiving our diligence award. From the beginning Shauna wowed the judges with her summer peach pie and ice cream recipe. After receiving second and third place at different rounds, Shauna perfected her recipe by making a small crust from scratch, using Lehi Roller Mills Flour, Meadow Gold Butter and Augason Farms sugar.

Select image to enlarge and clarify

The second place winner impressed the judges with her "Not Your Mom's Lasagna" recipe. She made her own noodles, marinara, garlic basil alfredo and ricotta, as well as included some of the best fresh produce from Utah Farms like Parker Produce, Vineyard Gardens, Roberts Farms and Scott Family Farms.

Select image to enlarge and clarify

Yet, the champion of all recipes was awarded to Carmel Childs. You'll find a picture of her Utah Truffle Crepe Cake next to "divine" and "heavenly" in the dictionary. Her recipe included 23 different Utah's Own products from Nutty Guys, to Utah Truffles to Cornaby's Fresh Raspberries. Packed with Utah quality flavor, the crepe cake melted in your mouth and left you begging for more.

Select image to enlarge and clarify

As the sun goes down on the summer season, the Utah's Own Team would like to thank all our contestants for making the second annual Ultimate Recipe Roundup a success. We consider all of you to be our friends and heroes.

See you next year!

Ultimate Recipe Roundup Winners, Round Eight

2011-09-12T11:42:00.001-06:00

Our final qualifying Round of the Ultimate Recipe Roundup Contest was a success. Eleven contestants brought their best Utah's Own recipe. The dishes varied from savory Italian lasagna and ravioli to sweet coconut pies, mousse and cakes.

Our winner, Crystal Allen, impressed the judges with her "Not Your Mom's Lasagna." She made her noodles, marinara and ricotta from scratch!

The second place winner, Stacey Ferguson, packed her dish full of local flavor. Her three cheese mushroom ravioli used two types of Beehive Cheese, Creminelli's Prosciutto and produce from Ferguson Farms.

Our third place winner was Henry Hernadez. You may recognize his chocolate mousse from other rounds. His flavorful recipe included Amano Chocolate, Cornaby's fresh raspberries and Meadow Gold Whipping Cream.

The Utah's Own Team would like to give A big THANK YOU to all our contestants.

See you at the State Fair!

#tasteut: redefining the quality of "free sample"

2011-09-01T17:29:00.005-06:00

Join Utah’s Own in celebration of more than 50 locally grown, processed and manufactured products, Sept. 13, noon to 8 p.m., in the Specialty Events Tent at the Utah State Fair.

Visitors will be free to roam the tent, and sample a variety of local meats, cheeses, breads, beverages, sweets and more.

Exhibitors from Utah’s Own will vary from popular artisan foods, such as Utah Natural Meats, Heber Valley Cheeses, and Butchers Bunches Jams, to grocery store favorites like Meadow Gold, Creamies, and Sweets Candy.

In addition, the event will offer a gluten free section full of sweets, breads and crackers. Other unique exhibitors will sample handmade soaps.

This feast of local food is included with the purchase of a one day pass.

Check back here next week for sneak-previews of our fabulous exhibitors!

Ultimate Recipe Roundup Winners, Round Seven

2011-08-30T12:51:00.014-06:00

Seven rhymes with "heaven" and no adjective could be more descriptive of the 14 recipes that competed at Dick's Market in Bountiful last Saturday.

The 14 contestants made a variety of dishes from homemade cakes, bundts and trifles, to savory salsas, meats and sandwiches. Our winning recipes each featured more than 20 Utah's Own products!

The winning recipe, a fresh carrot cake with honey-peach pie frozen yogurt, was prepared by Josh Talley. His recipe defined "homemade" with his own fresh, cream-cheese frosting, caramel sauce, and vanilla sauce. Josh had to start preparing his recipe the Wednesday before, in order for it to be ready! Overall, Josh used 29 Utah's Own products, including his serving plate (from Club Mud).

*select image to enlarge and clarify

Our second place winner, Virgina Bobzin, combined the sweet flavors of chocolate, strawberry and toffee to create a heavenly trifle. The recipe was made with Meadow Gold and Winder Dairy products, as well as Cumming Studio Toffee and white chocolate.

*select image to enlarge and clarify

Our third place winner, Lindsey Smith, charmed the judges with her Beehive Bundt. Not only was it full of Utah's Own products, but it also represented Utah's history.

This paragraph was included in her recipe:

"When the Mormon pioneers first came to Utah, they named the area The State of Deseret. Deseret means 'honey bee.' The settlers arrived in Utah with bees and valued traits of the honeybee, such as self-reliance, industry and teamwork. In 1874, the beehive was adopted as the official emblem of the area, and is now the centerpiece of the Utah State Seal and the Utah State Flag. When eating the Beehive Bundt, one cannot help but reflect on Utah's rich history, and celebrate the bounty that Utah's Own has to offer."

*select image to enlarge and clarify

For more pictures of our event, please visit the Utah's Own Facebook Fan Page

The last qualifying round for the Ultimate Recipe Roundup Contest will be held Sept. 10, at the Fresh Market in Spanish Fork. Please bring your favorite Utah's Own recipe and register by 11:45 a.m. to compete.

For contest rules please visit our contest website.

Start Your Ovens!

Ultimate Recipe Roundup Winners, Round Six

2011-08-26T14:47:00.007-06:00

The fierce competition is BACK!

Round Six of the Ultimate Recipe Roundup Contest had 12 contestants that used more than 40 different Utah's Own products. The dishes varied from sweet pies to fabulous dips and appetizers to strict vegan and food-allergy free!

Our first place winner, Shauna Evans, lived the phrase, "if at first you don't succeed, try, try again." You'll recognize her from round three (3rd place) and round four (2nd place). To take her recipe to the next level, Shauna decided to make her own mini-pie crusts (called tartlets) from Lehi Roller Mills Flour, Augason Farm Sugar, Redmond Real Salt and Meadow Gold Butter.

As always her sweet peach pie filling was heavenly and her homemade lemon ice cream was delightful. Select the image below to see Shauna's winning recipe.

*select image to enlarge and clarify

Our second place winner, Josh Talley, should be given the Utah's Own Farmers & Gardeners' choice award. His fresh Utah's Own Fusion Ceviche used nine fresh ingredients from seven different local farms. I'm sure Josh could show you around a farmers' market or two!

Yet, it wasn't his local buying habits that placed him in the top three, rather it was the "fusion" of local flavor into a ceviche that made our judges' taste buds tango.
Check out his recipe (two pages below):

*select image to enlarge and clarify

Sheri Davis, our third place winner, redefined "Tacos" with her Utah's Own Blue Cheese Tacos with fresh salsa. The taco meat was formed from a chuck roast, marinated in Apple Beer and common spices like cumin and garlic powder. Sheri's fresh salsa was made from fresh produce purchased at the Murray Farmers Market. She even made her own Chunky Guacamole. Try out her recipe at your next family dinner!

*select image to enlarge and clarify

The Utah's Own team could not be more pleased with the fabulous recipes of this year's contest. We hope to see you and your recipe at Dick's Market in Bountiful on Aug. 27 or at Fresh Market in Spanish Fork on Sept. 10.

For contest rules please visit our contest website.

See you soon!

Ultimate Recipe Roundup Winner, Round Five

2011-08-26T14:16:00.007-06:00

As the Utah's Own Team gathered at Macey's in Clinton, we were prepared to handle the masses. Our previous Macey's store hosted 16 contestants with fabulous dishes.

Early in the morning, one of our favorite Utah's Own fans, Marlys Haugo, registered with a Sunday Sausage Brunch Loaf:

select image to enlarge and clarify

Then, we waited.

and waited.

and waited some more.

But nobody else showed up to compete.

So, we all had brunch together and declared Marlys' FABULOUS breakfast loaf the winner. Her recipe (see above) was 100 percent Utah's Own! Congratulations once again Marlys, and we'll see you at the Utah State Fair.

Operation: #funeralpotatoes, Complete!

2011-08-22T14:49:00.012-06:00

Seven fabulous contestants gathered to put their favorite funeral potato recipe to the test on Saturday, Aug. 20 at the Downtown Farmers' Market, in Salt Lake City.

(unfortunately one of our contestants, Marsha Maxwell managed to escape our camera)

The diverse recipes combined used three types of Utah Cheeses: Beehive (Cajun, Promontory, Cheddar, Gossner and Drake Family Farms Goat Cheese; as well as butter and milk from Winder Dairy and Meadow Gold. One participant even added fresh onions to his recipe from the Downtown Farmers' Market.

Chef Tom from ABC 4's Good Things Utah, Barbara Schieving, a Utah Food Blogger, and James Carroll, account manager at Richter7, judged each recipe on appearance, taste and use of local products.

The judges unanimously named Jessica Yescas' recipe as the Utah's Own Best Funeral Potatoes. Jessica used Meadow Gold Butter and Sour Cream in her potatoes, as well as her own homemade cream of chicken soup.

Although Jessica's funeral potatoes tasted wonderful, her dish also was ranked the highest in product appearance with the use of her fresh peppers and herbs:

Here is the winning recipe from Saturday's Contest:

Select photo to enlarge and clarify

Printer Friendly Recipe

Following the judges decision, market visitors were invited to sample all the recipes and vote for their favorite. Donna Kelly was named the People's Favorite Recipe:

Overall the contest was a success. The Utah's Own Team would especially like to thank Barbara Schieving and Heather King for a helping us put on a great local food event.

For more photos of Operation: #funeralpotatoes, please visit the Utah's Own Facebook Fan Page

The second and third place recipe, as well as the people's choice recipe will be posted next week, so check back later!

Operation: #funeralpotatoes

2011-08-11T12:14:00.009-06:00

Join Ladies Who Lunch and Utah's Own in a celebration of one of
Utah's favorite comfort foods: funeral potatoes.

Come join the fun on August 20, 2011, at the Utah's Own booth at the Downtown Salt Lake City Farmers Market. Prepare your favorite funeral potato recipe using at least one Utah’s Own Product, and bring the ready-made dish to Pioneer Park. Judging will begin at 11:00 a.m. Pre-register here for the event.

The contestant whose funeral potatoes are judged “The Best Utah Funeral Potatoes” will win $75 Associated Food Store (AFS) gift card, as well as cookware from Gygi. Second and third place winners will also receive AFS gift cards. All cook-off participants will receive a Utah’s Own t-shirt and grocery store shopping bag.

For more information about the Funeral Potatoes Cook-off contact Tamra Watson, Utah’s Own, (801) 538-4913, tamrawatson@utah.gov, or Heather King, Ladies Who Lunch, slclunchesut@gmail.com.

funeral potatoes \ fyün-rəl pə-ˈtā-tōz \ : a baked cheesy potato casserole often served at family gatherings and luncheons following funerals.

Ultimate Recipe Roundup Winners, Round Four

2011-08-08T18:08:00.013-06:00

The Utah's Own Recipe Roundup Contest has reached a new level. Each of our winners from round four, held at Fresh Market in Sandy, Utah used a minimum of 7 Utah's Own Products! The participants brought a variety of different dishes from sweet cookies, muffins and cakes to savorful pies and pizzas.

Here's a group shot of our fabulous six participants:

Carmell Childs, who you may recognize as second place from round three, decided to up her game and prepare an almost 100 percent Utah's Own Recipe. Carmell used 18 Utah's Own products to create a scrumptious Utah Truffle Crepe Cake that left judges drooling on the table.

(click on the image to enlarge and clarify)

Her recipe included so many great Utah's Own products, we had to add a second page!

Shauna Evans, came back for another round as well and placed second with her Utah's Own Orchard Fresh Peach Pie and Homemade Lemon Ice Cream. Those Sugar Sweet Produce Peaches have never tasted better. Shauna used 12 Utah's Own products in her recipe, including Redmond's Real Salt, Meadow Gold Dairy Products and Oakdell Eggs.

(click on the image to enlarge and clarify)

Heather Merrill, redefined local pizza with her Chicken Avocado Cashew Pizza, complete with a Honey Cilantro Pesto Sauce. Her recipe used 7 Utah's Own products including Utah Natural Meats Chicken, Hayward Farms Produce, and cashews from Western Nut Company.

(click on the image to enlarge and clarify)

All the winners received gift cards to shop at their local fresh market grocery store.

We hope to see you and your favorite recipe at our next Ultimate Recipe Roundup Contest, Saturday, August 13 at Macey's in Clinton (2026 W 1800 N). For contest rules please visit our contest website.

Remember, the best recipes are those that are savorful or sweet and include as MANY Utah's Own Products as you can use.

Happy Cooking!

Final Vote for Hi-Grade: Out of Business

2011-08-05T17:25:00.013-06:00

"As consumers make their decision in the local grocery store or local restaurant, they are voting with their dollar, if a local company stays in business or goes out of business"
~Steve DeJohn, Lehi Roller Mills

Final Vote for Hi-Grade Meats: Out of Business.
Increased # of Unemployed: 67 people/families

Truth be told, despite the exciting farming season and fabulous food, a gloomy rain cloud has settled over the Utah's Own office. We're mourning the death of one of our greatest supporters: Hi-Grade Meats.

This quality company has been serving Utahns for more than 50 years, making some of the best hot dogs, grill packs and hams.

Beyond their production, Hi-Grade Meats was well known for their community support. Many organizational representatives could tell you of the thousands of products donated to support boy scout camps, high school fundraisers, or Utah Food Bank Drives. When it came to Utah's Own promotions, tasting events and conferences, Hi-Grade was always one of the first to provide us with product.

On behalf of Hi-Grade Meats, let us reconsider our buying habits in the grocery store, restaurants and convenience stores. Please look for the Utah's Own label where you shop, and if you don't see it, ask the store representative to identify their local products. If you're convenience store serves hot dogs, chips or sandwiches for lunch, ask them if its local. It can make all the difference.

Please, cast your dollar vote in behalf of Utah Companies and the families they employ.
Keep it here at home, Utah's Own.

For those that are interested in reading two news articles about Hi-Grade Meats closing, please see St. George News:

Article One
Article Two

Ultimate Recipe Roundup Winners, Round Three

2011-08-01T12:37:00.002-06:00

After a fabulous round of the Utah's Own Ultimate Recipe Roundup Contest, Macey's Grocery Store in Lehi, Utah may be considering a new slogan. Instead of your "family's favorite grocery store," it will now read, "your family's favorite Utah's Own recipe store." All 15 contestants awed the judges with their innovation and creativity, as they competed and represented more 25 different Utah's Own products in their sweet and savory recipes.

Cristy Powell, who you may recognize as second place from round two, decided to add a little more Utah's Own products to her Raspberry Buttercream French Macaroon recipe. Such a move made her pink delights irresistible in taste and product representation.

(click on the image to enlarge and clarify)

Carmell Childs placed second with her Utah's Own Utah-opia Tropical Berry Creme. Her combination of Meadow Gold Dairy Products and fresh produce from Berries by the Bay created a creamy fruity paradise experience for all those who sampled.

(click on the image to enlarge and clarify)

Shauna Evans, known as Groovy Mom in the blogosphere, found her best groove with a Fresh Peach Pie served with homemade lemon ice cream. This third place dish could add the perfect tart and sweet delight to your family's summer parties.

(click on the image to enlarge and clarify)

All the winners received gift cards to shop at their local associated retail grocery store.

We hope to see you and your favorite recipe at our next Ultimate Recipe Roundup Contest, Saturday, August 6 at Fresh Market in Sandy (1860 E 9400 S). For contest rules please visit our contest website.

Remember, the best recipes are those that are savorful or sweet and include as MANY Utah's Own Products as you can use.

Happy Cooking!

Ladies Who Lunch

2011-07-22T14:42:00.010-06:00

Today, I fell in love with the term Long-Lunch-Friday. Not necessarily because I was aching to escape the office-of-the-never-ending-food-marketing-ideas; but, rather it was the excitement of savoring my Friday Lunch with more than 15 other women in the Salt Lake City area.

Our destination? FridaBistro, a fabulous local restaurant whose tag line reads, "make love to our food." As a group, our taste buds loved everything from tacos de carnitas, to vegetarian enchiladas, to avocado crab salads.

However, the true dining experience came from listening to the diverse stories from each and every individual in attendance. Some ladies were the heroic stay-at-home moms, others were fabulous food magazine writers or editors, and some ran successful not-for-profit organizations. Yet, despite the group's diversity, we were able to come together because of our love and dedication to local food.

My experience has me reflecting on Bob Harmon's philosophy, "eating should be an experience, not just a habit."As Utahns, we need to slow down, and enjoying the culture of local food. Taste. Savor. Talk. Enjoy the lunch hour without worrying about our next task or deadline. We need to take more Long Lunch Fridays.

Ladies Who Lunch in Salt Lake City is a powerful idea. Consider starting your own Ladies Who Lunch in Logan, Ogden, Provo, Cedar City, St. George or {insert-your-town-here}. We'd love to hear about your local dining experiences.

Bon Appetit!

*Photo courteous of the infamous Heather King

Outstanding In The Field

2011-07-19T14:30:00.031-06:00

Pete and Kati Rasmussen (pictured on right) of Sand Hill Farms, were the recent hosts of the Outstanding in the Field 2011 Utah Farm Dinner. The mission of Outstanding in the Field is to reconnect diners to the land and the origins of their food.

I loved Pete's story how he returned to his family home after attending the University, wanting to expand his knowledge and practice of sustainable agriculture. This organic farm in the city of Eden, Utah is a prime example of young person with a passion for fine food and a connection to the land.

As you can see, the tables are set in the middle of the farm to facilitate the 120 eaters that joined Sandhill Farms and Pago Restaurant to enjoy local Utah foods. Many of the ingredients were picked fresh that morning in the gardens surrounding the participants. Participants spent four hours full of absolute beauty and solitude while dining on some of the freshest and tastiest foods on earth.

Pete and Kati have studied the culture of Agriculture in Cuba. This Caribbean island nation struggled from an economic collapse as a result of the US blockade. Cuba had to create a sustainable food system including bio-intensive, urban gardens and rural cooperative farming programs. Cuba has a wealth of ingenuity, creativity and ecological literacy which Pete has patterned his farming practice after. If you really want to kindle a desire to garden and grow your own food, it is worth a trip to Eden and a tour of this beautiful setting.

Thanks to the Rasmussen Family, Outstanding in the Field staff, Pago Restaurant's Scott Evans and Chef Michael Richey and staff, as well as the many delicious Utah products that made this event such a success. This is the first event in Utah from Outstanding in the Field. For those in attendance, we hope it is not the last.

Ultimate Recipe Roundup Winners, Round Two

2011-07-18T11:12:00.005-06:00

The competition was fierce at the second round of the Ultimate Recipe Roundup at Fresh Market Grocery Store in Kaysville, Utah. The judges were impressed with the variety of dishes from breakfast bars and toast to sweet party favors.

Barbara Schieving, (known on the twittersphere as barbarabakes) won the competition with a moist, savorful Baked Cherry French Toast, made with fresh Volkers Bakery Bread and McMullin Orchards Cherries.

*click on the image to enlarge and clarify

Cristy came in a close second, with her cute Raspberry Buttercream French Macaroons. These pink delights would be perfect for any party or shower. She used Nutty Guys Almond Flour (so they're gluten free) and Weeks Berries Freezer Jam.

*click on the image to enlarge and clarify

Henry Hernandez placed third with his smooth, rich and delicious, triple chocolate mousse. He used 11 different Utah's Own products, including the famous artisan chocolate made by Amano and Chocolot. Although the judges were quite impressed with his fresh picked berries from Cornaby's.

*click on the image to enlarge and clarify

All the winners received gift cards to shop at their local fresh market grocery store.

We hope to see you and your favorite recipe at our next Ultimate Recipe Roundup Contest, in two weeks (July 30), at Macey's in Lehi (760 E Main St). For contest rules please visit our contest website.

Happy Creating!

Local: the Word is NOT the Meaning

2011-07-14T16:42:00.005-06:00

As an agricultural communicator, my best friends include 27 letters that form the English alphabet. When paired together these letters create symbols which hold meaning to the beholder. For example, take an h, and pair it with u-n-g-r-y and one can describe the permanent condition of my 16-year-old brother. To solve his condition, all I have to do is recruit an “f” with double “o”, and end it with a “d” and that same brother is at my mercy.

Consider this simple equation:
Letter combinations --> Words --> Meaning --> Influence or Power

For evidence of my equation one only needs to ponder the how marketing buzz words such as “free”, “save”, “super-value” and “discounted” affected him/her in the past month. Perhaps you found yourself buying a year’s supply of green beans due to case lot sale, or a bushel of peaches.

Yet, if there is one word that should be nominated for the Buzz Word Hall of Fame, the winner is: “LOCAL.” This word is plastered on every booth at the farmers’ market, chalked on local grocery store board and printed in the national box-store ads and promotional materials. Combine “local” with sentimental pictures of green-grass pastures, red barns and breathtaking orchards, and one might as well open up another sale lane to accommodate increased traffic. The bandwagon has left the building.

However, consider your personal definition of l-o-c-a-l.

Local can be outlined by geographic location: city, county, state, region, nation or country.
Local could be defined by product types or the amount locally-derived product inputs.
Local sometimes is associated with family-owned or customer-service oriented company.
Local also can be seen as a type of retail outlet: produce stands and esty shops to locally-owned and run businesses.

In essence, the meanings of “local” can be as diverse as the individuals who live in our great state. In fact, one of my greatest privileges this year has been the opportunity to mix and mingle with all types of locals. For example, I met a young single adult who formed an urban CSA by growing produce in other people’s backyards; toured an artisan cheese making facility that could fit inside my apartment. In other instances, I traveled to a large processing facility that expects to produce 75 million pillow packs by 2012; and I’ll never forget learning about the fascinating process of how-to-make-a-chocolate-creamie. Yet, despite the diversity of all these Utah companies, one thing has been constant. Each owner, manager, and grower is proud to say, “I am a local” at the end of each visit.

The diverse use of "local" has led me to re-evaluate my personal belief of the word. My new definition of "local" means to have a personal passion, dedication and loyalty to Utah's land, product, business and people. Local is not something that can be written or even rattled off in a dozen talking points, rather it is a feeling created and passed from heart to heart, igniting the hope for a greater tomorrow.

Local, the word is NOT the meaning; but the meaning makes all the difference.

I am a local, are you?

Ultimate Recipe Roundup Winners, Round One

2011-07-09T15:01:00.009-06:00

The first round of the Utah's Own Recipe Roundup Contest was a success! Six great participants showed up to put their cooking skills to the test. Twenty-six different Utah's Own Company's and Farms were used in only six recipes! As a Utah's Own Team we could not have been more pleased.

Stacey, won the first round with her scrumptious Kicken' Chicken and Dumplings.

*Select the picture to enlarge and clarify the image

Darci, came in a CLOSE second with her amazing Italian Flag Dip.

*Select the picture to enlarge and clarify the image

Kim, placed third by amazing the judges with her super soft, buttery, Mark Cookies.

*Select the picture to enlarge and clarify the image

All the winners received gift cards to shop at their local associated food stores.

We hope to see you and your favorite recipe at our next Ultimate Recipe Roundup Contest, next Saturday, at Fresh Market in Kaysville (170 W 200 N). For contest rules please visit our contest website.

Happy Cooking!

Sweet Recipes

2011-07-07T17:05:00.007-06:00

Summertime is full of peeps and great eats. Every family has the one golden recipe that triggers the drool glands and makes the stomach grumble. For this reason, Utah's Own has decided to sponsor a recipe contest to encourage others to share their favorite local product recipes. The first tasting event will happen July 9, at Dan's Market (2029 E 7000 S, Salt Lake City).

To kick off our event, we invited Jennifer Burns, from Fox 13 Now to prepare some Utah's Own recipes. She won over my tastebuds with the Raspberry Chocolate Truffle Scones. She combined Terrel's Country Bakery Scone Dough, with Dark Raspberry Utah Truffles and Weeks Berries Raspberry Jam.

Believe me, these scones tasted even more fabulous than they look in this picture:

Still, I know we may have some health critics in our audience that may not approve of my sweet tooth, so check out the Utah's Own Pasta Dish we also made during the Ultimate Recipe Roundup Contest:

The Banquet Cheeses used in this specific recipe made the pasta more creamy than a fettucini alfredo! It's a super easy recipe that the whole family will enjoy.

I hope to see you and your favorite recipe soon! Remember the winner of our Ultimate Recipe Roundup Contest will win a 7-Day Caribbean Cooking Cruise! Good Luck!

Ultimate Recipe Roundup Kickoff

2011-07-06T16:32:00.001-06:00

Here is a slide show of the pictures we took during the Ultimate Recipe Roundup Kickoff. Jennifer Burns (from Fox 13 Now) did a wonderful job talking to viewers about Utah's Own products.

Please No Drooling Allowed While Viewing (at least not in public).

Winner Wednesday: Banquet Cheese

2011-05-11T09:09:00.000-06:00

Wisconsinites may be known as the infamous Cheese Heads, but I believe Utahans have the better duty: Cheese Makers. On the Utah's Own directory there are more than 10 different cheese makers, from artisan to the stuff you want poured on your Macaroni.

As part of our Weekly Winner Wednesday, the Utah's Own Team decided to feature Banquet Cheese, a company that has been in the state for more than 100 years. Banquet offers a variety of cheese from mozzarella, mild cheddar and sharp to specialty cheeses such as chipotle, black pepper and creamy white cheddar.

Katie loved the black pepper cheese she sampled:

The quality of banquet cheese and its savorful taste that has made this food company successful for generations. Look for Banquet Cheese in all your local grocery stores.

The Day a Grocery Store Became Equal to an Amusement Park

2011-05-02T16:16:00.014-06:00

You'd had to see it to believe it: (click on the photo to get a full view)

As the Utah's Own Team walked through the doors of the new Harmons Station Park Grocery Store, we thought Black Friday had been moved to May 2.

Truth be told, its hard to believe that a couple of bags of free food (for the first 200 customers) and some sticky buns could attract this kind of crowd. Quite the contrary, the crowd attraction is what some people may call "organic" or the natural pleasant experience the Harmons team creates for every person that passes through its front door--each becomes a King or Queen to which the associates gracefully serve.

Much of the Harmons success stems from the family's philosophy, "what works today, may not work tomorrow." Bread is not a flat, flavorless lump of wheat, but rather an artisan creation of talent and taste. In Harmons, ground beef is not simply the leftovers of who-knows-what-part-of-the-cow, but prime beef catered to the demands of your summer taste buds. Yet, the king of all their service to me as the customer, is their amazing produce section. Fresh greens and fruits are brought in daily to meet shoppers demands; and whenever possible, Harmons seeks to contract with a local farmer or grower to ensure high quality local produce.

The Utah's Own Team had a chance to talk to Lynn the produce manager, and he told us on this short video clip, why Harmons produce is some of the best in our state.

Outstanding Customer Service. Great Local Products -- No wonder people are treating this place like an amusement park.

Winner Wednesday: A Utah's Own Breakfast

2011-04-27T09:03:00.006-06:00

Forget the Cheerios and Fruit Loops. Abandon the shredded and mini wheats. Can the yogurt and granola.

Why?

Because You Deserve to Be Happy as these people in the Morning:

Shopping List for your Utah's Own Breakfast:

Honeyville or Lehi Mill Pancake Mix
Meadow Gold Milk and Butter
Dutch Mill Syrup
Oakdell Eggs
Hi-Grade or Colosimo Sausage

You can find most these products at Associated Retail Stores, Harmons and your traditional national brand stores.

What other Utah's Own Products make up your breakfast every morning? Find a list of Utah's Own Products here

Winner Wednesday: Rico Salsa and Don Julio Chips

2011-04-20T21:38:00.000-06:00

Snack, Snackeedee, Snack, Snacker.

'Tis the language of your inner beast, begging for that sweet or salty snack in the peak of the afternoon. One may choose to make such an hour "tooth-hurty" by sucking on a hard candy, or shocking their blood sugar with that Snickers bar, but such satisfaction only lasts a small moment.

Hence, this weeks Winner Wednesday opted to spice up your afternoon with a bit of Rico Salsa and Don Julio Chips. Such a combination will make your taste buds want to mambo!

Rico Brand makes all sorts of rich tasting products from various salsas to tamales to burritos. Jorge Fierro, owner and CEO, has brought a new level to theme: "American Dream." He started selling fresh cooked pinto beans at the Salt Lake City Farmers market. His product became so successful he decided to distribute them through a small commercial kitchen. Now Rico's is a thriving warehouse in Salt Lake City and distributes statewide.

Don Julio, also began manufacturing his foods in Utah, starting with a basic tortilla chip to impress his customers. Craig Fisher, owner of Don Julio foods combined his sales and food broker expertise to form a successful company.

Both Rico and Don Julio can be found at Associated Food Stores, and popular big box stores. More importantly, these products should be doing the mambo with your taste buds.

Enjoy :)

What Is the Consumer Really Thinking?

2011-04-18T12:11:00.002-06:00

Consumers are rarely honest when it comes to what they want and why. Is the consumer embarrassed when asked the marketing question, or do they really not know what they want. I do not think the consumer is a lier, but perhaps not really educated with the real message or wrapped up in what is the easiest or perceived cheapest.

7 out of 10 people recognize the Utah's Own logo, and many can even sing the jingle. "Keepin it here at home" seems to resonate with the majority. When asked if buying local is important, there is a resounding YES response.

"What is not being said and what are the unspoken messages?"

It is not easy to buy local. We are conditioned to use National Brands and are influenced by large corporate marketing dollars. Being a "local" consumer requires us to be honest and loyal. It is buying with your heart. It is doing the right thing for the right reason!

I am a Utah's Own consumer. I try to purchase products at local stores. I obviously know what the Utah products are, so it is easier for me to identify and purchase them. I know the families or persons that produce, process, market or manufacture the product. I see their families and hope for their success. I know my local grocers. Most refer to me as that Utah's Own Guy. (My wife refers to me as the obsessed over the top Utah's Own guy)

I cannot stand on the corner and convince every consumer to purchase local. I can give a list of reasons why we should purchase local products, but until you as the consumer makes that choice every day, this will not be a successful campaign.

Follow Utah's Own on Facebook or Tweet@Utahsown. Be involved in our Winner Wednesday where we highlight quality Utah Products. Go to our website and earnestly try to buy and support local products. Join our conversations "Why it is important to buy local". Join organizations such as Utah's Own or Buy Local First. Ask for local products at your grocery store and favorite restaurant. If they do not comply, shop where there is an effort to support the local vendors.

Don't Just Recognize the Logo...Find Out What it Is and Why it is Important! What Are You Really Thinking?

Winner Wednesday: Morgan Valley Lamb

2011-03-30T14:26:00.005-06:00

Baaaaaaaaaaa, Baaaaaaaaaaaaaaa.

As a daughter of a sheep farmer from Sanpete County, I have always loved lamb. As I shared my love for the meat, some of my friends would turn up their noses, for a moment--until I shared with them the scrumptious roast they devoured was pure 100 percent home grown lamb.

The raising of quality lamb parallels the growth of the economy in our state. In fact, did you know that Utah is ranked number seven in national sheep production, according to the 2010 National Agricultural Statistic Report?

However, its not simply numbers that place Utah on the board, its quality lamb--lamb that is raised in our local pastures and mountain lands. James and Linda Gillmor, from Delta are revolutionizing the way lamb in marketed in our state. In 2001, the couple began marketing their high quality product to prestigious restaurants and supermarkets across the state. Today, you can find Morgan Valley Lamb at Harmon's, the Indoor's Farmers Market, most Salt Lake City summer farmer's markets and many different restaurants.

The key to lamb, like any other quality product is in the preparation. For some great recipes visit Morgan Valley Lamb's site

Recently, Morgan Valley Lamb was showcased at the Governor's Economic Summit Conference held at the Grand America Hotel.We recruited some enthusiastic marketing people from Wells Fargo to sample the product. Here's their reaction:

p.s. we apologize for the poor sound.

Are you a Go-Getter?

2011-03-24T15:59:00.000-06:00

Hey Utah State PR Students,

I was elated when Utah's Own was invited to attend the Mountain West Regional Public Relations conference. As an agricultural communicator, I love visiting various conferences talking about my passion: food and agriculture.

You may have seen the yummy bags of food on my table. Guess what? They're for you. Leave me a creative comment on why you think buying local is important, and you will have the chance to win.

I'll announce the winners tomorrow :) Thanks for being a go-getter.

Winner Wednesday: Dessert Bites

2011-03-23T09:14:00.002-06:00

Most of us make that first-of-the-year resolution to shed a few extra pounds. As a couple, Lisa and Travis, had the same idea. However, before long they found themselves missing the sweet delights derived from the consumption of cakes and chocolate. Hence, they created a bite-sized dessert, loaded with flavor.

One can enjoy the luxury of many chocolate covered cake flavors--red velvet, Irish cream, mint, peanut butter, almond, lime and much more--without the hassle of adding lots of pounds to your waste line. Dessert Bites are so satisfying and small, one will not feel guilty eating just one more.

Currently Dessert Bites are offered online or at the Tea Grotto in Salt Lake City, Utah.

Don't simply DIEt your way through bland foods. Enjoy life in the smallest ways. Steve Reich of Associated Foods did.

A New Food Culture Creates New Generation of Farmers

2011-03-21T12:58:00.000-06:00

Many farmers farm, but do not really know how to grow food. This is referred to as "The Lost Generation". The grandparent generation is no longer available to teach their children who inherited the farm. Grandparents lived on what they produced. Grandma canned, root cellars were required. Seasonality and sustainability were not the cliche but reality.

There is an emerging group of people in their 20's and 30's who are choosing farming as a career. This is common here in Utah. We see the number of farms increasing, but the average age of farmers continues to creep towards 60. This is because of the creative young farmers finding small plots of ground they can farm. Farmers over 55 own more than half of America's farmland. The 2008 farm bill included a program for new farmers and ranchers distributing in 2010 over $18 million to educate young growers across the nation.

The problem for young farmers is access to land and money to buy equipment.

Such movements as "Buy Local", "Know your Farmer", "No Farms-No Food", or "Lets get Dirty" is the norm. It seems everywhere you turn, someones a farmer. Seed starting classes or backyard gardening helps are the rule, not the exception.

Young farmers crowd tables brimming with food they have produced, not just corn or tomatoes, but delecta squash, leeks or exotic greens often hinting heirloom or organic. Restaurants are competing for the local grown produce. Beef, lamb, eggs and poultry are finding a new local advantage.

The young farmers are being creative. Food production is being done in backyards turned to gardens. Available space is being used to produce food. Extended growing seasons are being managed with hoop houses or green house production. Farming is now being defined by "food production".

We need to be more creative with strategies so that young people can access these farming operations. We have willing, energetic, and enthusiastic young farmers.

The need here is significant!

Winner Wednesday: Mini's Cupcakes

2011-03-17T14:21:00.006-06:00

Okaaaaay, so its Thursday, but it's a holiday and holidays mean one thing: Don't Cook and Eat Good Sweet Food.

Utah is famous for lots of different sweets, but there is no product more talked about on the social media channels than CUPCAKES. In fact, Utah could probably host various seasons of Food Network's Cupcake Wars and find a different winner each season. Yet, one cupcake gal has got the award heads a-turnin:

Mini's Cupcakes is located at 14 E 800 S in Salt Lake City. They are dedicated to helping local companies by using Lehi Roller Mill Flour, Meadow Gold Dairy Milk and Oakdell Eggs--so when you bite into their delicious $2.00 cupcake, your helping more than just the baker.

But hey, don't just believe this blog post, click the video below for a review:

Winner Wednesday: Apple Beer

2011-03-09T18:16:00.005-07:00

It's been one of THOSE Wednesdays. You know the type, full of meetings, watching-the-clock-because-its-not-moving kind of a day. So, as most Americans, I turned to food for some consolation and comfort. My medication: BEER, Apple Beer of course, the non-alcoholic, non-caffeinated beverage creatively named as "the soft drink with a head"

The best part of Apple Beer is its an ALL NATURAL carbonated apple juice: meaning you get that great apple flavor with a bit of fizz.

Apple Beer has been a great Utah's Own company since the 1960s. Many of you may remember drinking Apple Beer at the local county fair as a kid, or sipping it with your Grandpa after Sunday dinner. That's what Apple Beer is all about, bringing families together with great taste. Today you can find it at your local grocery store like Associated Foods or even order it online

Still, as always, we want you to hear others opinions, not just ours:

Utah Blessed With Quality Grocers

2011-03-08T12:12:00.002-07:00

Many states are plagued with not having enough supermarkets to service communities. This leads to a shortage of fresh, nutritious foods, especially in lower income communities where many residents struggle with obesity and related ailments.

Utah is blessed to have a grocery cooperative, local independent grocers that provide quality food at reasonable prices in our hometowns. You can find an Associated Grocer in every small town, owned and operated by a local resident that is always more than a store owner. Many serve the community in other ways such as mayors, councilmen, business leaders and contributors to the local economy. When you need a contribution to the baseball team or youth sports programs, where do you go but the local merchants.

Suburban models create big box stores with huge parking lots to take advantage of our rural and urban communities purchasing power. This is a direct assault on our local main street businesses.

As a friend of mine said, "Where does the money go"? Analyse your spending, look at your buying habits, question the motives of large out of state institutions that continue to grow larger and diminish the value of our tax base of our small communities.

As we sing it in our Utah's Own message...keepin it here at home, Utah's Own

Support our local grocery stores, keep them in business, help our communities stay strong! Remember, they are the ones that have kept you healthy and nourished through all these years. They are the ones that care about your welfare, not just your dollars.

Winner Wednesday: Moroni Feed Company Turkey

2011-03-02T16:23:00.006-07:00

Stay true to your roots, at least that's what I have been taught most of my life. For this reason I decided to feature Moroni Feed Company Turkey (and also the fact it was conveniently featured on today's lunch menu).

While many people savor turkey during the holidays, especially Thanksgiving, few fail to realize how easy it is to serve turkey for a family dinner. Moroni Feed Company sells ground turkey, sweetheart roasts, marinated turkey breasts and even a turkey pot roast. You can buy their products at their headquarters in Moroni or at any associated food store.

Today, Laura Blackham, the wife of Commissioner Leonard Blackham, prepared some yummy turkey steaks:

Ingredients:
7 Turkey Steaks
1 Egg
Seasoned bread crumbs or flour
1 t of olive oil
1 10.5 oz Cream of Mushroom
1 10.5 oz Golden Mushroom
1/2 cup of milk

Instructions
1-Dip the turkey steaks in egg and flour mixture
2-Brown turkey in oil
3-Add cream of mushroom, golden mushroom and milk.
4-Let it simmer, use milk to thin as desired
5-Enjoy

The luncheon also featured the tradition sweetheart roast. The sweetheart roast is a boneless turkey breast roast that will make your taste buds do the tango. Here are the opinions of three ladies:

Meat of the Future (6 legs)

2011-02-24T14:59:00.001-07:00

Organic farmers that pick insects off their produce may have a new income source. Insects are a great supply of protein which may supply the alternative strain to animal protein.
(Picture by John S Dykes)

I checked in the office to see what the supply of Mormon Crickets and grasshoppers would be this year. It seems there will be an abundance of grasshoppers.

Of all known animal species, 80% walk on six legs. There are over 1000 edible species. It isn't new to many developed world countries. Just to help I am supplying a recipe for Crispy Crickets from "Eat a Bug Cookbook" by David George Gordon (Ten Speed Press)

Preheat oven to 225 degrees.
Strip the antennae, limbs and wings (if any) from 20 to 30 clean, frozen adult crickets, or 40 to 60 cricket nymphs.
Spread the stripped crickets on a lightly oiled baking sheet and place in oven.
Bake until the crickets are crisp, around 20 minutes. Yield one cup.

Sprinkle on salads or put through a coffee grinder to turn into "bug flour". You can even combine crickets with your "Chex Mix" for a protein rich snack.

Taste? Described as "nutty". That description could also fit those that really take this post to heart.

OK gardeners...ENJOY!

Winner Wednesday: Cheese Bread Mania

2011-02-23T15:40:00.003-07:00

Bragging is Utah's Own new theme. Of course, WE know our products are the best, but some won't take our word for it. So, we have created Winner Wednesday to build up REAL testimonials from REAL consumers. Some of you may have already noticed the videos on our Utah's Own Facebook Fan Page. We hope you'll use these videos to talk your taste buds into trying a new Utah's Own product.

We featured a gluten free cheese bread, from Cheese Bread Mania. Its the perfect size for an after school snack, or movie night. You can find this product in frozen food section at all the Harmon's Stores and Caputos.

Here is one of the testimonials we received from Therese Aschkenase, a native Wisconsinite, who knows her cheeses:

Please take a chance for your taste buds and try some gluten free cheese bread today; and as always, remember to keep it local.

Locating the Local

2011-02-14T13:55:00.001-07:00

How do we put more local items on the menu? It requires a concerted effort, may be time consuming, and depending on location and time of year, expensive. Do consumers really want locally grown? I know that during the summer, farmers markets are increasing both is size and popularity. There are restaurants making a connection with local vegetable producers as well as lamb and beef. We have the potential for local produce all year long with root vegetables such a turnips, leeks, potatoes, carrots and Utah apples are available almost year around. I found a bag of Mountainland Fuji's just last week at a local market.

What can we do to facilitate local food sourcing? Are you introducing foods on your menus or finding more local food for your family?

Tell us how it is going!

Ten Ways to say, “I Love You” Locally

2011-02-07T10:34:00.004-07:00

Ten:
Be traditional: Pick up some locally grown flowers from Associated Foods Stores or Harmon’s Market.

Nine:
Be extra-traditional: Grab a box of Utah chocolates to compliment your flowers.

Eight:
Take your loved one out for a local dinning out experience.
Steak: Diamond Lil’s or Log Haven
Italian: Cannella’s Restaurant & Lounge
Mexican: Red Iguana or La Casita
American: Hire’s Big H
Unique: Pago

Seven:
Order a variety of cupcakes or cookies from CupCake Chic, RubySnap, Mini’s Cupcakes or Heavenly Cupcakes. Call the owner for a personalized message.

Six:
Sip your favorite beverage by the fire with your loved one. Try these alcoholic and non-alcoholic beverages

Five:
Buy his/her favorite Beehive Cheese, blindfold your mate and make him/her guess the flavors. Try the Barely Buzzed flavor for extra love.

Four:
Make your “honey” extra sweet by giving him/her their very own honey bear from Miller’s or Cox’s Honey or these other honey companies. Double your gift by adding some good bread from Gregory's Wheat Shop.

Three:
Dine out locally (see #8), grab some flowers and chocolate (see #10, #9) then attend a local theatre production.

Two:
Cook a sweetheart roast from Moroni Feed Company or a Honey Ham from High Grade Meats. Complete the meal with Terrel’s country rolls.

One:
Offer to cook your loved one a local themed meal, such as Italian, featuring Z’Pasta , Nu Nooz pasta, and Creminelli’s sausage. Add some artisan bread from Crumb Brothers or Volker’s Bakery. Top off your meal with a local dessert: a Utah Truffle, a Lehi Mill brownie or some Utah made ice cream from Fat Boy, Creamies, Farr or Meadow Gold. Make sure to clean up afterwards.

Got a Better Idea? Let us know how you plan to say "I love you" locally.

Avoid the Crash

2011-02-01T15:32:00.001-07:00

Driving to work westbound down Parleys Canyon, I saw a big black cow moose and her last spring calf moving quickly down the mountain from the South, soon to cross the Eastbound lane. I could clearly see them from my side, but knew the East bounders could not see the approaching critters.

My first thought "a wreck in the making". I have seen the damage that can be done by a moose and car collision. As I rounded the bend, I was unable to see if there was a crash. Going home that night, I did look to see if there were any signs of a car moose tangle. I did not see any, but that does not mean that all was well. Question. Was there something more I should have done to prevent an accident? Should I have pulled over, hit the flashers, run through the median and flagged down the cars? Crazy that time of the morning, and then I become a hazard. I am sure this happens all the time, as it is not the first time I have seen moose on Parleys.

I see wrecks happening with some our our Utah's Own companies. Companies that are fighting to survive. Quality products made by Utah producers and processors. I know what to do in this situation. I buy local Utah products. I run through the isles and tell consumers about Utah products that are competitive with national brands and far exceed the quality. I ask the grocery managers where the Utah apples are or why I cannot buy a local peach. My eggs, bread, flour and other necessities are Utah Made. I request that the grocery stores identify Utah products so I can locate them. I do this for other consumers so they can help avoid the crash. Help me do this! Ask, tell others, be a Utah's Own foodie!

Sunday's Super Food Line Up

2011-01-31T15:38:00.012-07:00

Super Bowl Sunday: 'tis the season of grunts and great food. Men and woman alike will be marching to the grocery stores to ensure the guys and gals have plenty of burgers, bean dip and beverages to last the grueling four hour game.

One could say that the Pittsburgh Steelers and Green Bay Packers have definitely proven their endurance this year and earned the right to play in the 2011 Super Bowl. Yet, within the teams' names one can also learn something about shopping for our super bowl Sunday meal:

Don't let the national brands and stores "steel" our dollars. Buying local products helps keep Utah dollars in our end zone. More importantly it puts points up on our economic development scoreboard. So, if you plan on cooking burgers or bratwursts, go with a local brand like Hi-Grade Meats or Colosimo Sausage. Try looking for Clover Club potato chips or Don Julio Tortilla Chips. Also, shopping at a local grocery store like Associated Foods (Dicks, Dans, Macey's, Lin's), Harmons or an independent grocery store helps employ many Utahans not only at the store but also at the corporate level.

Remember to Go Green. Regardless of your team's colors, the world could use more green-conscious people: those who are concerned for the welfare of Utah's lands and resources. Choose to give your family and fans fresh, green food by buying local. Such a simple choice can help reduce our carbon footprint. For those of you that want to go the extra yard, visit the indoor winter farmers market on Saturday to cheer on local Utah producers. After a visit you may decide those lamb chops look a lot tastier than that half-chicken dog you picked up from who knows where.

Loyalty. Loyalty. Loyalty: Many people are SUPER loyal to a football team, win or lose. Yet when it comes to the things they put in their mouth, they can become suddenly devoted to price instead of product. Try a local brand this week and see if your tongue doesn't come screaming back for more. During these economic hard times, Utah companies definitely need our support to stay a float. Show your support and loyalty by asking store associates where you can find the local products.

For a complete list of key players, check out our outstanding lineup

Savor vs. Eat

2011-01-18T07:58:00.003-07:00

Eating food should be an experience, at least that is what Bob Harmon claimed when he talked to more than 800 Utah Career and Technical educators last weekend.

Unfortunately throughout the last couple of decades food has become a norm, and eating is something one does every day at 7am, 12pm, and 6pm. Similarly, grocery store shopping has transformed itself into a horrendous task to be checked off the to-do list, rushing in and out before the two-year old throws a tantrum, or the teenager asks for another 32 oz of Mountain Dew. Hence, truth be told, we're lucky if we get some apples in our cart during our 5-minute mad-dash.

Yet, something about Bob Harmon's speech resonated with me. He said,"We're trying to remind people how savory food can be by providing the best produce in our stores." I decided to put his "best produce" claim to the test. So, yesterday I visited Harmon's. Truth be told, I had been in a Smith's grocery store a week earlier, and Harmon's produce section didn't "appear" all that different to me--apples, bananas, oranges, etc. I quickly selected some grapes and apples. Then I scanned the vegetable section for kale. A producer manager saw the confused look on my face and asked if he could help. Although he didn't have the product I was looking for me, he informed me it would be coming fresh off the truck the next day. What customer service! I drove home with a smile on my face.

Later, as I was washing my produce, I popped a grape in my mouth and SHASAM! My whole world changed. I don't think I've tasted such a savory grape since I ate one from the vine in Brazil. The juices seemed to do a disco dance with my taste buds and leave me wanting more. I ate one, two, until I had eaten nearly half the bag. With each bite, I savored the experience and remembered how enjoyable good fruits can be. I felt like Remy the Rat (from Disney Pixar movie Ratatouille) discovering food for the first time.

Places like Harmon's make our food so much more pleasurable. They make shopping worth the trip (even if you have a two-year-old). Plus, because Harmon's is a local grocer, Bob and Randy support local farmers, ranchers, processors and distributors to enhance our economic health.

Make 2011 a better year for your taste buds and quit scrumming through the garbage of imported, bruised fruits and vegetables--buy your produce at a local grocer like Harmon's, Dicks, Linn's, Macey's or an Associated Food Store, or visit a farmer's market.

Need a visual representation of the difference? Watch this clip :) Savor your Food.

Foodie Trends for 2011

2011-01-13T17:00:00.000-07:00

What are the trends for 2011? We have focused on locally grown and sustainable foods. Price has trumped most consumer concerns with reason. Healthy food options for schools, home and at work are options. Should schools screen children for nutrition and physical activity? On a national level, the passage of the Child Nutrition Reauthorization Act reinforces efforts to reduce childhood obesity and hunger. Local food systems need to create access to a safe, healthy and culturally appropriate food system. There is an increased trend towards farmers markets. We are trending to more informal dining events making foods more affordable and accessible to more people.

What does the local food community see as trends for Utah? What should we be doing to help with these trends? Are there local FOODIES that have predictions for 2011 in Utah?

Utah Association for Career and Technical Education

2011-01-10T08:40:00.002-07:00

UACTE has posted the agenda / program for the 2011 conference January 14th and 15th.

The theme is Discovering Utah's Own Treasure,
and will feature Utah greats such as Bob Harmon and Amanda Dickson.

Utah's Own will be featured with gift bags filled with great Utah products.

Utah's Own is excited to be a part of this conference and to interact with these professionals that influence high school students across the state.

"Fresh" 2011 Word for Food

2011-01-08T15:39:00.000-07:00

The Futures Company insists "Fresh" will continue to grow in importance in deciding where consumers (eaters) will shop for food. Is it any doubt that risk-conscious consumers see fresh as the avenue for safer and healthier food? "Fresh" fruits and vegetables lead the words defining healthy, leading such words as natural, organic, frozen or canned goods. Pressure will be on grocery stores, restaurants and local distributors to meet this demand.

Locally grown will continue to add a special dimension to the fresh category. Supporters of Utah's Own do not find this to be a surprise!

From Locavore to Invasivore

2011-01-05T14:23:00.001-07:00

How about an invasive species diet? Divers in the Florida Keys held a lionfish derby. Local chefs are calling lionfish a tasty entree. Biologists renamed the Asian Carp as the Kentucky Tuna to make it appealing to diners.

I personally have eaten salads of dandelions with a little oil and vinegar. I wonder now if I should gather Zebra Mussels to ad crunch to my seafood salad. I have an abundance of raccoons in my neighborhood. What can I create as a tasty raccoon dinner. I have suggested to the locals Raccoon Jerky. That would slow down the population.

There are hunters teaching urbanites how to hunt. Canada geese and pigeons as well as deer, squirrels, skunks, deer, starlings, magpies and rabbits to name a few of the tasty fare. I know Utah has it's invasive species.

What invasive species do you see that can support this worthy cause? Any great recipes for a good rattlesnake to help us eaters, cooks and enterprising restaurant owners?

11 healthy resolutions for 2011 - The Boston Globe

2011-01-03T11:56:00.004-07:00

I found this to be interesting. Not a traditional new years resolution.

Looking Ahead

2011-01-02T14:06:00.002-07:00

I see bloggers reflecting on the past year and summarizing events of 2010. I choose not to reflect but to look forward. 2010 has been a year of growth and new partnerships have been formed. We have seen a real surge in new companies and support for Utah's Own.

My commitment is to see even more growth in 2011. That can only happen with the Utah's Own companies taking the lead, being proud supporters, and a renewed strength that can only come from our membership.

I am proud to announce a new member to our team. Tamra Watson, a graduate of Utah State University, with her Masters from Oklahoma State University in Agriculture Communications. Tamra brings a new vision to Utah's Own and youthful exuberance to help us reach new levels.

Our first big event of 2011 is with the Utah Association of Technical and Career Education (UACTE). Education is an important part of Utah's Own, and we want to emphasize to these 800 teachers the importance of buying local and supporting great Utah companies. I am so proud of the companies that have stepped up to be a part of this opportunity.

We have renewed our relationship with the Governors Office of Economic Development (GOED). It is important to Utah's Own and their companies to be seen as a strong part of the economic growth of this state. Utah's Own is a membership of small Utah companies that bring jobs, tax base and economic strength. Our companies will be making monthly presentations to the GOED board, and these opportunities will show the strength and unity of our group as well as create awareness of the importance of our program.

2011 is going to be a great year for Utah's Own. If you are not a part of it "WHY NOT" and if you are, gear up to work harder for our success. The old cliche, we are only as strong as our weakest link rings clear.

Local Food is Still Available

2010-12-28T14:27:00.003-07:00

I loved the editorial page of the new Edible Wasatch Magazine as David and Rachel examine the availability of local food. "Winter is upon us now and the fields may be covered in snow, but that doesn't mean local food is no longer available. You could (and should) still buy local eggs, meats, dairy and honey, not to mention great cheese and chocolate all made by Utah producers".

My Christmas shopping saw a number of items that are grown, produced or processed in Utah. I could create a list, but that is accomplished on the Utah's Own website. Everyday I "vote with my dollars" to support local vendors and grocers that supply me and take the initiative to label themselves as local. The more businesses that carry this designation, the easier it is to find and support them.

New Year's gives us another opportunity to celebrate with food. Make it local. Make a resolution to support the local economy and find the local vendors, markets and suppliers, making your purchases with a real intent of growing small business and supporting your neighbors, friends and family.

YOU CAN MAKE A DIFFERENCE!

Fat No Longer the Devil

2010-12-21T07:52:00.001-07:00

Carbohydrates are a metabolic bully. They cut in front of fat as a fuel source and insist on being burned first. What isn't burned gets stored as fat, and doesn't come out of storage as long as carbs are available."
--Dr. Stephen Phinney, nutritional biochemist at the University of California, Davis, as quoted by the Los Angeles Times

Fat is not the problem according to Dr. Walter Willit, chairman of the department of nutrition at the Harvard School of Public Health. Americans need to eliminate sugary beverages, potatoes, white bread, pasta, white rice and sugary snacks he concludes.

Americans on average eat 250 to 300 grams of carbs a day, accounting for about 55% of their caloric intake. Carbohydrates convert to sugar in the blood, and the more refined the carbs, the quicker the conversion. When you cut carbs, your body first uses available glycogen as fuel. When that is gone the body turns to fat.

Most Americans need to decrease calories and increase activity. Watching calories will naturally decrease the intake of carbs. For more information go to:
http://www.latimes.com/health/la-he-carbs-20101220,0,5464425.story

Richard Sparks Announces Retirement

2010-12-20T08:34:00.001-07:00

Our friend and colleague, Richard Sparks has announced he will retire on January 5, 2011 from the Utah Department of Agriculture and Food.

Sparks has worked in marketing for the department and is responsible for leading a team of local business professionals to create the Utah's Own program. With a $45,000 grant from the Federal Risk Management Agency of the US Department of Agriculture, the Utah Food Council was created. This council continues to exist today as a food policy council.

Richard is well known in Agriculture circles, and has carried the message of buying local to groups across the state. His background in marketing and special events has been of value to this growing program.

Richard has many rounds of golf to play, family to visit and especially work around the house for his wife. We wish Richard the best in his retirement. We will all miss his smile and sense of humor.

Oranges for Christmas

2010-12-15T15:59:00.001-07:00

My Mother told me about when she was younger, her father always had an orange for his 8 daughters in their Christmas Stocking. She told how wonderful it was to have a fresh orange in the middle of the winter and how she would cherish each section of the orange.

She would peal the orange enjoying the smell and texture. She would pull the orange apart, and usually could make that orange last all day, even into the night. She said some of her sisters would eat the orange immediately, and then try to make her feel bad that she had some left. They only each had one orange for the whole season and it was a novelty or treat. She loved it so much, she wanted that orange to last forever.

I see shoppers taking several bags of "Cuties" or boxes of oranges home for Christmas. We are so blessed with an abundant food supply. We enjoy fresh fruits and vegetables year around. It seems unreal to me that my mother would have had such an experience.

With the winter blasts in Florida and the damage being done to the orange harvest, there appears to be a loss to the farmers there. I hope for them as I do for all in agriculture the best. It sounds corny, but we need to thank a farmer this Christmas season and make our dinners a thankful and joyous occasion.

Chocolot Blog - Holiday Store at Trolley Square

2010-12-13T10:14:00.001-07:00

Chocolot Blog - Holiday Store at Trolley Square: "Chocolot's growing up! We're moving this year from our normal kiosk at Trolley Square to a full retail store at center court!
And even more exciting: we're

doing something different this year. We are partnering with Beehive Cheese to turn our store into a cheese and chocolate store! The store will feature our artisan, handmade chocolates and toffees alongside Beehive Cheese's delicious artisan cheeses.
You will be able to buy custom gift baskets of chocolate and cheese. Stop by and say hi! We will be open from December 9th through Christmas Eve, and will be located in the main building, center court, right across from Tabula Rasa.
Now you'll only have to make one stop this holiday season to find locally-produced, artisan products.
See you soon!"

$7,000 to Angel Tree

2010-12-10T17:07:00.001-07:00

Associated Retail Stores and Utah's Own contributed $7,000 to the KUTV 2 Angel Tree. Steve Reich of ARS made the presentation to the Commander of the Salvation Army SL Chapter.

There are 4000 angels still to be adopted. There is still time for you to be involved. This money will be used in the last few days of the season to fill the last minute needs of those angels not adopted.

Special thanks to the consumers that purchased Utah's Own products of which a portion was contributed to this special program.

A Quality Event

2010-12-09T10:36:00.000-07:00

I always judge the quality of an event by the quality of the food. Think about the events you participate in, and the center of the event is the food. We have award dinners, key note speakers at dinner events, family picnics, Christmas and New Years dinners. We celebrate with food.

I remember growing up, when people came to our home, my Mothers first words were " have you had anything to eat?" If it was dinner time, you were always invited to sit to dinner with the family. My mother was told her apple pie was the best because her crusts were flaky, but the apples were transparent apples we grew at our home. The pie was just tart enough, but sweet enough not to be like commercial baked pies.

How do you judge quality events? Isn't your opinion of the event tainted if the food was bad or poorly prepared? How can you really focus on the event if there is not quality food?

We need to recognize that food should not be taken for granted. We are blessed with an abundant and safe food supply. Utah has supporters that celebrate local food and support local business. I challenge you to take an active role in this movement.

Angel Tree Check Presentation

2010-12-07T16:03:00.000-07:00

Join Utah's Own, Associated Retail Stores and KUTV 2 for a check presentation December 10th at noon at Dans Olympus Cove in Salt Lake City. We will be broadcasting live during the 2 noon news.

Proceeds of Utah's Own products purchased at your local Dans, Dicks and Maceys grocery stores by loyal supporters of Utah products is the source of this check.

We wish to thank Associated Retail Stores for this great partnership and the ability to contribute to such a worth cause.

Edible Wasatch Winter Edition out

2010-12-06T13:23:00.000-07:00

The third issue of Edible Wasatch is out. Look to their website to find where you can get your copy. I have not seen the issue yet, but by all experience, it will be great.

Twin Rocks Trading Post

2010-12-04T19:37:00.001-07:00

Driving home from Monument Valley, I was told I needed to stop in Bluff and visit Steve at Twin Rocks Trading Post. As I drove in, I wondered how the store was named, and then I looked up. Two twin spires rise up from the mountain. (I am a bit slow)

A new Utah's Own category was discovered while in the Southwest. Native American craftsmanship is the art of the area. There are a number of basket weavers, rug weavers and silver smiths. The idea of sharing this unique and local product was exciting. I took time to shop and tour the trading post. The shop shares a more regional approach with craftsmen from the four corner area. I recommend this as a stop on your tour of Southwest Utah.

In the words of Steve "Buy Local".

Beehive Cheese World Class

2010-12-03T14:57:00.001-07:00

Is it any surprise that Beehive Cheese Company won Bronze Medals at the 22nd Annual World Cheese Awards announced November 28th by the UK's Guild of Fine Food.

With milk from Wadeland Dairy, Tim and Pat continue to bring recognition to the State of Utah. Consumers are captivated by the unique creamy texture and slight fruity notes which are a combination of cultures of the recipes of this growing company.

For over 20 years the World Cheese Awards has been bringing together buyers and sellers from the dairy industry worldwide. 201 judges from 19 countries judged 2,629 cheeses from 29 countries.

We are proud of this Utah's Own company.

Been To Monument Valley?

2010-12-02T12:05:00.000-07:00

I was privileged this past week to be invited to the First Annual San Juan County Tourism Conference. I hate to admit that as a Utah native, I have never been South of Blanding, UT. A big thanks to Charlie DeLorme, the Director the the Economic Development and Visitor Services of San Juan County for his hospitality and invitation to this conference. .

The Site of the Conference was the Gouldings Lodge at Monument Valley. I cannot believe being the John Wayne Fan that I am, I did not know the history of this location. I suggest that you study this site.

The worst part of the conference was sitting in the Gouldings conference room with windows that overlooked this spectacular valley, and my desire was to drive through the park. I was sad that my wife and children with their families were not there to share in this experience. This is definitely a trip to plan for the coming summer.

I spent time in the Gouldings Grocery Store which is an Associated Food Store coop member. I ate at the Gouldings Lodge restaurant sampling the local favorite "Navajo Taco". I shopped at the gift store admiring local Native American artisan craftsmanship with jewelry, rugs and baskets as well as pottery.

My heart goes out to those of you in San Juan County and others in the far South of our state for your generous time spent in driving to meetings on the Wasatch Front. Every other meeting should be required to be held in your beautiful and scenic areas.

Mount Olympus Water Sold

2010-11-28T14:04:00.000-07:00

After 112 years as a Utah Company, Mount Olympus is no longer a Utah's Own Company. They were gobbled up by DS waters based out of Atlanta. They did a good job selling the local angle thing, but are no longer local, according to a press release published in the Salt Lake Trib .

It is with sadness that we publish this news. Mount Olympus has been a strong founding member and loyal supporter of the Utah's Own program. As a consumer, I hate to see them gone. Mount Olympus has been the official water of the Utah State Fair and a strong contributor to our local economy.

Indoor Winter Farmers Market

2010-11-18T10:15:00.000-07:00

The Winter Farmers Market opened it's doors on October 23rd, 2010. The market is located at 1050 S State in down town Salt Lake City, This is local event with local vendors. Most are Utah's Own companies including Morgan Valley Lamb, Canyon Meadows Ranch, Volker Bakery and the Utah Pork Producers.

The market operates Saturday from 10 am till 4 pm and Tuesdays from 3 pm till 7 pm. Sundays will be added as the market grows and demand increases. There are late season tomatoes as well as winter squash potatoes and other late storage produce.

Steve Holmes is soliciting both vendors and patrons for the market. We have asked for a winter market, and it is our opportunity to support this local event. It is not only about the food, but the relationship with the producer as well as the meeting with others from our community that enjoy local agriculture and farmers market events.

Contact Steve Holmes 801-580-2254
or steve@marketonstate.com with suggestions, ideas, market vendor information and support.

Take 10, Tell 10, Shift 10

2010-11-16T10:22:00.002-07:00

Participate in the 6th annual Buy Local First Week

from Friday November 26th through Saturday December 4th.

The theme for the 2010 event is "Take 10, Tell 10, Shift 10".

1. Take 10 minutes to educate yourself about the importance of buying local.

2. Tell 10 friends about your choice to buy local and why.

3. Shift an extra 10% of your holiday spending this year to local business and make the difference.

The Basic Facts

The direct impact is spending done by a business in the local economy to operate the business, including inventory, utilities, equipment and to pay the employees.
The indirect impact refers to the conventional multiplier that happens as the dollars the local business spends at other area businesses re-circulate.
Induced impact refers to the additional consumer spending that happens as employees, business owners and others spend their income in the local economy.

The Institute for Local Self Reliance explored how much of a dollar spent at the local independent store is re-spent in the local area in the form of payroll, goods/services purchased from local area businesses, profits spent locally by the owners and donations to local charities. The study found that 45 cents of every dollar stays local on average, compared to 14 cents for a big box chain.

Consumers can vote with their dollars. By making an effort to support local business, on average, generates at least three times more direct local economic benefit than dollars spent at an absentee-owned chain.

Please support the BUY LOCAL UTAH campaign.

Take 10, Tell 10 and Shift 10!

Angel Tree

2010-11-15T12:03:00.001-07:00

Utah's Own is partnering with Associated Retail Stores, (Dan's, Dicks, Lins and Maceys) and the KUTV 2 / Salvation Army Angel Tree. This program helps provide a better Christmas for Utah's children and seniors.

You can help by purchasing Utah's Own products at these ARS stores where a portion of the proceeds from the sales will be contributed to the KUTV Angel Tree.

It is easy to learn to use Utah produced products in your recipes for any event or meal. The Angel Tree gives you extra incentive to purchase these local products and you can make the choice to participate. You not only get the chance to help a local company and support the local business climate, but also to give to a local charitable organization. Angels cards will be available after November 20 at various locations and businesss or organizations may volunteer services.

Get involved today.

Pro Start Career Day

2010-11-09T10:25:00.000-07:00

ProStart is a program managed by the Restaurant Association linking High School restaurant and food service courses and mentored workplace experience.

Utah's Own feels a need to train the upcoming restaurant professionals to recognize and use local fresh and produced products in menu preparation and selection.

Students in Prostart take this two year program learning the basic skills of the food service industry. This includes history of food preparation, communication with customers and business math. These young people prepare and compete in competitions with their skills.

Carte Du Jour

La Salade: Country Vegetables
Diced vegetables incorporated with creamy homemade
herb mayonnaise on a bed of marinated cucumber slices

Plat Principal: Steak Diane

Seared beef tenderloin with rich mushroom sauce accompanied with chevre goat cheese, mashed potatoes and sauteed vegetables

Le Dessert: Apple-Blackberry Crisp with a Twist Apple-blackberry compote with streusel topping and hazelnut
mascarpone cream layered in a sweet phyllo box topped with a hazelnut spear
Provo High School 3rd Place Winners at National ProStart Competition Instructor: Diane Cluff

Students will be attending the annual career fair November 10, 2010 at the South Towne Exhibit Hall. Teachers and students again have the opportunity to seek careers in the hospitality field of food service.

Pro Start is always seeking interested sponsors and professionals to mentor this exciting program.

PARENTS EMPOWERED

2010-11-08T14:39:00.003-07:00

Technology Inspired, "Utah's Own" Associated Retail Stores created a campaign that claims Parents can be Empowered.

This powerful message emphasizes the value of eating dinner with the family and sharing time together.

rPad is originally called Family Dinner

The Original Chat Room...The Dinner Table

Start! Eating Healthy Day

2010-11-08T11:05:00.000-07:00

The American Heart Association launched and ambitious impact goal to get our nation on the road to better health. Visit start walking now for ways to be involved to increase personal health and wellness.

Heart disease directly or indirectly affects everyone in this county - your neighbors, your loved ones, even you. Beating the #1 killer of Americans- Heart Disease - doesn't need to include fad diets or crazy exercise plans that only temporally fix. This event creates small steps for Americans to take towards better health.

I am all about creating a donut free zone and advocating healthy snacks. The American Heart Association nutrition center will help with the latest in nutrition and health research as well as recipes and tips. Get started today to a healthier 2010 / 2011.

SWEETEST CONFESSIONS

2010-11-04T13:29:00.000-06:00

The pastry delight, the home of pastry selections, the bakery to sweeten any life is located at 9305 South Village Shop Drive. Vanessa Shiba recently opened a bakery (pastry shop) Sweetest Confessions in the heart of a new development East of 90th South. (I just got off on 90th South, followed the road East and there is South Village Shop Drive).

I have sampled a number of Vanessa's selections and have yet to find one of her pastries I do not like. It is one of the "sweetest confessions" I have ever made.

Take a look at these beauties.

Her Specialty is the Fruit Tart

Vanessa will cater, and has a great area in the back of the shop for small party's and gatherings. She hosts a book club and provides space for birthday parties, especially for children. Vanessa says "we get out the cupcakes, instruct the young people how to decorate, and turn them loose to decorate their own cupcakes". She even hosts a monthly Bunco session. She sets up tables, covers them with treats and lets the women play for an hour or so.

Lunch is available at the shop with a delicious treat for desert. There are already a host of her neighbors that work in the area that have found her shop and return for a quality lunch. Vanessa is trying to use local products in her recipes and is a supporting Utah's Own Company. When you are jogging or driving by, stop in for a treat.

It doesn't matter what you buy as long as it is Utah's Own

2010-11-02T12:03:00.000-06:00

Several years ago, I was interested in a particular blood line of Hereford cattle that was predominate in Montana. I made a buying trip there specifically to purchase a Herd Bull and a selection of replacement heifers.

The attitude of the ranchers in Montana exhibited a non-competitive spirit that I was a bit taken back by. At the end of each ranch visit, I was directed to a neighbor or friend of the rancher indicating that I must visit that ranch and see that herd of cattle.

The message was, we want you to purchase from us, but if you don't buy from us we want you to buy your cattle in Montana. Leave your money here and support a local Montana breeder.

One thing I find with Utah's Own companies, it is more than a competitive market. Each Utah company seems to want to support the other and see success for their local business partners. At a recent Utah's Own activity, the networking time spent with other Utah entrepreneurs only emphasized this message, that it does not matter what you buy or who's company you buy from as long as it is a Utah's Own product.

Social Media Conference

2010-11-01T09:23:00.000-06:00

Teri Gibson and Evin Catlett from Richter 7 presented an overview of social media for Utah's Own companies explaining it is not if but when. As we see communication channels expanding, consumers are definitely taking more of a role in brand development and business success.

How do you want your customers to become more engaged in your company, and what are your customers prepared for? Engage seems to be the word. If we are not engaging with our customers, we are ignoring a segment of the market that will propel our message and enlarge our brand equity.

Can we afford to ignore the social media channel?

Thanks Teri and Evin for a night of information and challenge.

Chocolate Peanut Butter Cake

2010-10-27T14:16:00.000-06:00

2nd place winning recipe from the Utah's Own Ultimate Recipe contest
submitted by Christy Powell

Chocolate Peanut Butter Cake
2 cups Lehi Roller Mills Turkey Hill unbleached flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon Redmond Real Salt
1 cup canola oil
1 cup Meadow Gold sour cream
1 1/2 cups Mt Olympus water
2 tablespoons distilled white vinegar
1 teaspoon Grandma's Country Foods vanilla extract
2 Oakdell Omega 3 brown eggs
1/2 cup coarsely chopped Utah Truffles Premium Chocolate Truffle

1. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk the eggs and beat until well blended. Scrape down the sides of the bowl to make sure the batter is well mixed. Divide among the 3 buttered 8" prepared cake pan.

2. Bake for 30 to 35 minutes, let cool in the pans for about 20 minutes. Invert onto wire racks and freeze for 30 minutes to firm the cakes to help the frosting.

3. To frost the cakes, spread 2/3 cup of the peanut butter frosting over the top. Repeat with each layer and frost the sides. Decorate with the Chocolate Peanut Butter Glaze. Chill for 15 to 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with the chopped Utah Truffle bar.

Peanut Butter Frosting
10 oz. cream cheese, at room temperature
4 oz. Winder Dairy unsalted butter, at room temperature
5 cups confectioners sugar
2/3 cup Nutty Guys Peanut Butter Honey Roasted

Beat the cream cheese and butter until fluffy. Gradually add the confectioners sugar. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until blended.

Chocolate-Peanut Butter Glaze
8 oz. semisweet chocolate, coarsely chopped
3 tablespoons Nutty Guys Peanut Butter Honey Roasted
2 tablespoons light corn syrup
1/2 cup Meadow Gold half and half

In a double boiler, combine the chocolate, peanut butter and corn syrup. Cook, whisk often until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in the half and half, beating until smooth. Use while still warm.

Trees Pull Their Weight

2010-10-27T09:38:00.000-06:00

Scientists have long believed that trees absorb the greenhouse gas, carbon dioxide. New research shows they consume large quantities of organic compounds- the more pernicious pollutants- the so called volatile organic compounds such as those emitted by automobiles, lawn mowers and coal fired plants.

Plant more trees, as long as they are the right trees.

The right trees include ash, apple, birch, hawthorn, maple pear and peach.

Wrong trees include poplar, eucalyptus and oak which emit more volatile compounds than they absorb.

Us Environmental Protection Agency officials are compelling cities to come up with and adhere to plans for reducing air pollution. Trees may not be the only answer, but it certainly is worth exploring. Just one more example of why to use trees in the landscaping of your premises.

5-2-1-0 Rule

2010-10-26T15:26:00.001-06:00

A New York Teen lost 31 pounds by eating produce, giving up sugary foods and drinks, limiting TV and video games and exercising one hour each day.

The loss was attributed to the 5-2-1-0 rule. Five servings of fruit and vegetables each day, no more than two hours of TV or Video games each day, 1 hour of exercise and zero sugary foods and drinks. Drinking calories is considered the worst offence according to my personal trainer Shauna at Hard Core Training on Line.

Portion control was considered to be important, with portions the size of your fist as an indicator. Healthy cooking, integrating exercise and self control must become part of the daily routine.

New Indoor Farmers Market In Salt Lake City

2010-10-21T17:18:00.001-06:00

Beginning October 23rd, located at 1050 S State in down town Salt Lake City, The Winter Farmers Market is happening. This is a local event with local vendors. Most are Utah's Own companies. Fresh eggs, local beef and lamb as well as local artisans will participate. This will be an intimate market. With the size of the market comes exclusivity. First to apply and be approved will be the a part of the market. Competition to vendors is limited.

The market will operate Saturday and Sunday from 10 am till 4 pm and Tuesdays from 3 pm till 7 pm. You do not have to feel let down because the summer market is over. Now you can enjoy a farmers market ALL WINTER.

Contact Steve Holmes 801-580-2254 or steve@marketonstate.com

Edible Wasatch

2010-10-20T11:36:00.001-06:00

Through the efforts of two local eaters, Rachel Hodson and David Vogel, we have a new magazine, Edible Wasatch, that celebrates Utah's Own. When we discuss what is great about Utah, what is in season, or who is in the know about Utah foods, this is a magazine to turn to.

With thoughtful insights such as I Love Meat, or Yoga With a Knife, the current read of Edible is fun from cover to cover.

As David and Rachel spread their message in their editorial section Food for Thought, "Its time to re-evaluate our prosperity". It is important to thank those that grow our food and give their lives to nourish us.

Cover to cover, selected authors or contributors share their talents in creating a message of local interest and stories about local growers and organizations that are making an impact to our economy and lifestyle.

Copies can be picked up free in local grocery stores and sustaining advertisers. Subscriptions can be purchased on line.

What's Cooking Salt Lake?

2010-10-19T16:53:00.000-06:00

Utah's Own has joined with the Junior League of Salt Lake City requesting recipes for a new cookbook. This will be the fourth book created by the Junior League focusing on fresh ingredients, local specialties and food that you feed your families at gatherings. By clicking on the link above, you can get the application for submission of the recipe and be a part of this book. If it is an original recipe that has never been published, please share.

Utah's Own just finished a successful recipe contest at the Utah State Fair. The criteria for the contest required the applicants to identify at least three local products from the members of Utah's Own. While meeting for Lunch with Heidi Makowski and Daralyn Christensen from the League, we thought it would be fun to include those parameters for those that wanted to localize their recipe.

Recipes can include appetizers, main courses, side dishes, desserts and even cocktails. This is a great way to partner with the Junior League. Get on line now because the deadline for submission is October 30.

Utah tops Forbes List of Best States for Business and Careers

2010-10-18T14:52:00.000-06:00

With a pro-business state of mind, Utah leads the nation as the best state for Business and Careers. This plays well to recruit businesses to Utah, but what about those that see the opportunity and continue to expand. Utah's Own companies have been confident in this growth.

Harmons building 2 new stores in Utah as well as refurbishing Emigration Market adding 500 new jobs to the Utah economy speak to Bob and Randy's optimism. They do not provide jobs, but build careers in their markets. Harmons look at their employees as part of the family with long term relationships.

Associated Food stores purchased Albertsons from Supervalue to create Fresh Markets, a locally owned and operated grocery chain to add to their Associated Family. This both added jobs to the Utah economy as well as saved a number of jobs.

Nicholas and company, a large food and food service distribution company in our state expanded during a lull in the economy saying Utah is the place to do business. As a proud Utah company, they added jobs and growth to the food service industry in ours and surrounding states.

Our job is to get it right as consumers. These are companies that serve our neighborhoods, support our schools, build our roads and preserve our heritage of self sufficiency. If ever there was a time that we want to support local business and get it right, it is now when they are investing in our state and economy. Dollars spent with local companies stay in our communities and continue to strengthen a growing trend of strong business in Utah.

Utah's high ranking plays an important role in the ongoing economic recovery and development in our state. The key is that Utah companies are expanding and out of state companies are relocating to Utah.

Local Branding:Make Your Company Part of the Community

2010-10-12T15:23:00.002-06:00

It is suggested by American Express Business that Being a part of your community is a strong part of Local Branding. When considering how to be involved the obvious answer is what is important to that community and the good works that are happening there. Look for the organizations and activities that the neighborhood interacts with.

The first step in branding in the community is just getting involved. Schools are in a particular shortfall in Utah with budget cuts and increased student load. Teachers often spend their own time and money to supplement a need for special books or supplies. Parent Teacher organizations are always looking for people to help. Youth Sports programs have always had sponsors and is a strong base of support for the community.

At an event I attended this past week I was surprised at the number of people that was there as volunteers. The Slow Food movement was represented by young people that represent a strong movement for healthy and local diets. Community gardens are springing up in neighborhoods and require the support and volunteer work of many in the area.

I could name as I am sure each of you can, those strong volunteers that are always there, and many own businesses and support local activities.

My response then is put your money where your local supportive businesses are.

Jacobs Cove Heritage Farm

2010-10-11T12:58:00.000-06:00

On Saturday the 9th of October I attended a ground breaking ceremony for Jacobs Cove Heritage Farm located on what used to be a dairy farm in Midway.

4 years ago a geothermal spring suddenly appeared, and Dale Allred, a civil engineer and farmer noticed 17 acres of farm for sale in Midway which included this spring.

Joining an already establish 8 acres of farm in Orem, Allred plans to establish greenhouses heated by this natural water source to produce fresh, local chemical free produce year around. As Allred states "Imagine eating a real tomato grown in soil in the middle of winter picked the same day. We can now eat fresh chemical free vegetables year around without using fossil fuels for heating or cooling".

Plans are to begin construction on a 1 acre greenhouse immediately with plans for more as the demand grows.

Jacobs Cove currently supplies weekly produce to about 500 families and individuals in Utah via their Community Supported Agriculture Program (CSA) as well as 10 restaurants along the Wasatch Front and Park City. Fully developed, Allred hopes to supply over 10,000 CSA members and multiple restaurants.

On site were representatives of the Tree Room at Sundance and Communal Restaurant in Provo creating dishes to sample from the abundant produce available from Allred.

Should Single Farmers in Utah Try "Weed Dating"

2010-10-07T11:30:00.004-06:00

Single farmers in Vermont have developed a new plan to meet someone for a date or a mate. The variation of speed dating on the farm is called "weed dating". Weed dating takes place on farms among the rows of sprouting produce. Participants weed a row with a potential romantic interest and move on to another row with another partner. I do not know about the potential for a mate, but I certainly think it is a great way to get your garden weeded.

The focus is to place individuals who share common interests together to create a match or even a friendship. It isn't just about finding a romantic interest but also about building community and friendships.

It does not hurt that the farmer who's field is being weeded also charges $10.00 for the privilege of meeting and weeding. At intervals of about 7 minutes, a goat bell rings, and the participants move on to another row to a new weeding companion.

There are a number of single young farmers and ranchers out there, and they do not get out much. I know some parents that would like to sponsor such an event. If the match does not work out, at least they could go out to dinner with the entry fees for the dating experience.

Speed dating is a bit obvious...this seem a whole lot more practical. Especially for the land owner. I certainly would like to try "fence build dating" where couples join up for a great experience digging post holes together on my ranch.

Baby Carrots, The New Junk Food

2010-10-05T09:59:00.000-06:00

If it is up to a bunch of carrot farmers, you will soon be eating baby carrots like junk food.

A HARVEST FESTIVAL IN KAMAS

2010-10-04T15:41:00.001-06:00

For those of you who said it couldn't be done, there is to be a harvest festival in Kamas, Utah. Friday October the 9th is the day from 2 to 7 pm. Come down Hiway 32 Just North of Kamas at High Star Ranch. The festival is free. There will be kids activities along with farm animal displays. Two Blue Grass bands will entertain you. There will be local vendors from cheese to bread and meat. Locally brewed beer and locally roasted coffee will be served. You can see a full list of activities at http://www.recycleutah.org/ or call 435-649-9698. This is a true local event with all the benefits.

Utah Building Farmers

2010-10-04T15:28:00.001-06:00

Sign up now for the Utah Building Farmers Program / Direct Marketing Track. Develop new networks and generate new alternatives to refine and enhance your marketing skills. Explore direct marketing, farmers markets, CSA's, roadside stands and restaurant opportunities. During 8 weeks of evening classes you can network with new young farmers, seasoned farmers and selected speakers that will offer alternatives to your marketing expertise. This program will only thrive with the participation of those that have all levels of experience. For information go to the highlighted link and sign up today. Registration is limited and due by October 26, 2010.

UTAHS OWN FALL MINI CONFERENCE

2010-09-29T13:22:00.006-06:00

There is no cost to attend but

please RSVP rsparks@utah.gov

Get Lost in the Maze Craze

2010-09-28T09:07:00.000-06:00

An amazing year of corn mazes such as Cornbellys at Thanksgiving Point (left) celebrating 100 years of scouting. Other mazes across Utah include

Black Island Farms in Syracuse
Staheli Farms in Washington Utah
Bluebell Farms in none other than Blue Bell Utah
American West Heritage Center in Logan, and
Hee Haw Farms in Pleasant Grove

North, South, East or West in Utah, you can be frightened in a scary maze, or lose youself (which scares me) in a regular corn maze. I always ask who will come and get me out when they hear me screaming from the interior of the maze. Most of these attractions offer family entertainment with some type of ride, small mazes for smaller childen and since this is an agricultural event, education about farming.

We refer to these mazes as Agri-Entertainment. The intent is for urban dwellers to experience agriculture and meet first hand some strong American farm families. (most of these mazes are run by the sponsoring family) These mazes have to be grown through the summer, and the corn is generally ready (tall enough) by mid to late September running into the fall season through late October. These mazes are a real work of art, and takes the summer to cultivate, trim and prepare for the short fall season. Where ever you live in Utah, it is just a short trip for a great family adventure. For a list of mazes all across our great state and nation as well as international mazes go to The Maze where creating corn mazes is an occupation known world wide. Over 1800 mazes since 1996 has been created by this Utah's Own company.

"GET LOST IN A CORNY CREATION"

Childhood-Obesity

2010-09-27T09:23:00.000-06:00

Since September of 2006, government agencies have been debating the need for action to control childhood obesity. Task forces, legislative committees, and now even our Presidents wife are pledging to put more healthy foods in front of our school children. As of September 23, 2010, only 16 companies have signed on to the Childrens Food and Beverage Initiative pledging not to market products to kids under 11, any products that do not meet the American Heart Association standards to "healthy food".

In listening to the local school lunch programs, it is not an issue of wanting to provide fresh fruits and vegetables to the daily fare, but it is an issue of cost. Even adding ten cents to the cost of a meal for an apple greatly reduces the cost per child of providing a meal that meets dietary requirements.

As with all issues relating to school budgets, food is only another problem to stretching the already over extended needs. I have to admire those that supervise school lunch, and bow in respect to their dilemma. Appealing to children's tastes, trying to create a meal for pennies a day, and serving consumers that are addicted to a fat induced diet is a trial, let alone obtaining the fresh / local / quality products that should be serving.

As long as school lunch programs are limited by budget, not having the necessary money to provide what is being demanded by government officials and concerned parents, this will continue to be a problem.

My suggestion to parents; go eat with your children at the school, even once. After eating with them, become involved in a positive way to help solve this problem.

Childhood obesity is the nation's next big health care crisis, according to the Attorney General. Childhood obesity and its related diseases-heart disease, diabetes and joint problems are the top health threat facing the nation's children and could mean shorted life spans for children than their parents.

Coconut Curry Soup

2010-09-23T13:26:00.000-06:00

INGREDIENTS
3-14.5 oz cans of chicken stock
1 1/2 pounds of cubed Norbest Turkey
1 19 oz can of Coconut Milk
2 cups of slivered yellow onion from Peterson Farms
2 1/2 Tablespoons fresh chopped garlic Peterson Farms
1 Tablespoon Redmond Salt
2-cups sliced brown mushrooms Mountainview Mushrooms
1 - 2 Tablespoons yellow curry
1 teaspoon fresh ground pepper
1 Tablespoon dried mint
1 Tablespoon peanut butter
2 Tablespoons sugar
2 1/2 Tablespoons corn starch
2 Large tomatoes from Peterson Farms
1 cup fresh cilantro
1/2 cup Meadow Gold Milk
1 Tablespoon vegetable bullion
1/2 cup coconut powder (optional for more coconut flavor)

PREPARATION
Pour the 3 cans of chicken stock into a stockpot and bring to a slow boil. When the stock is at a slow boil, place the turkey into the pot and allow to cook for about 4 minutes. Add the can of coconut milk, Meadow Gold milk, onion, garlic, pepper, curry, sugar, peanut butter, salt and vegetable bullion to pot and allow mixture to come back to the boil. Once boiling, add corn starch to a bit of water and stir into pot to thicken. Once thickened, turn off burner and add mushrooms and dried mint. Cover and allow to rest for about 10 minutes to allow mushrooms and mint to cook,

In a serving bowl, add 1/4 cup chopped tomatoes and 1 Tablespoon cilantro and ladle in the soup to serve.

Coconut Curry Soup the Winner

2010-09-22T16:30:00.002-06:00

Mike Henry won the 2010 Utah's Own Ultimate Recipe contest. His winning recipe is his Coconut Curry Soup. It has taken Mike some time to get this soup just right, and it paid off big time. I will be posting the recipe in another blog post soon. Congratulations to Mike for his cooking talent and schmoozing the judges. I must confess that I followed the judges around and sampled the entries myself. I knew there was a reason I did not judge. It was funner to taste. Special thanks to the sponsors, Morris Murdock, Gygi, Fresh Markets, Dicks Market, Dans Foods, and Maceys as well as Hotel Monico. Without these great sponsors, the event would not be as exciting. Special thanks also to the Utah State Fair for putting up with us for another year.

8 contestants 1 grand prize

2010-09-14T14:59:00.000-06:00

Friday the 17th of September will conclude the Utah's Own Ultimate Recipe Contest with the 8 store winners from Fresh Markets and Associated Retail Stores (Dicks, Dans, Maceys and Lins). The competition was fierce at the Provo Maceys this past Saturday with over 25 entries to choose from. The recipes have been exceptional with Utah's Own ingredients highlighting the event. The contest will begin at 11:00 am at the Utah's Own Food Court. Contestants will be set up early so the onlookers may view the entries and hope for a taste. All things considered, these are the best of the best from 8 local store events and a host of guest judges.

Utah State Fair 2010

2010-09-13T09:04:00.000-06:00

Some things you really need to see at the fair.

Eating at the fair is a priortiy. The Utah's Own Food Court is the only place at the fair to eat. Quality food at family prices. Enjoy the shade, watch the attendees and watch Utah vendors in action. Get the turkey leg, BBQ ribs, pork sandwiches, A Hi-Grade Dog, Rice Bowl, Mexican Dinner, Nuts to Go, A Sub Sandwich, Utah Lamb Meat Pie, and finally for dessert the Italian Ice.

You must see Jack at the Farmers Market with quality produce at FAIR prices.

Ride the Brand

2010-09-07T16:45:00.002-06:00

When I was growing up, my father always stressed than when you worked for someone, they deserved the very best. 8 hours work for 8 hours pay. Standing up for my employer. Protecting the interest of those that I work for. In cowboy terms, we "rode the brand". Those that know me know that Utah's Own is not just a phrase in my book, but I really try to find a local Utah product to fill my needs.

It is not easy to see companies that I have grown up with and use their product struggling to the extent that they are not able to meet payroll and employees are laid off. We blame the recession, bad times, the need to stretch our dollars. The thought that these companies may have to close the doors brings the thought that I have failed with the marketing efforts of Utah's Own.

It seems irrational to be loyal to local brands when the generic store brands are cheaper. It is attractive to spend our money in places that stress "cheap". I always respond that if you can see through the honey, it is not honey even though it is cheap which extends to many generic products. Funny, but I like to know where my food is being produced and processed.

Having just worked through a season of Junior Livestock shows and seeing who is there to support the local 4-H and FFA youth, I see it is the local businesses that are there. The local grocery store, downtown lumber store, car or tractor dealer, the farm COOP, local banks, local truckers and contractors as well as friends and neighbors of those exhibitors that spend the money that adds scholarships and needed supplies for another year. Not just this year, but every year. Every other year you may see a politician, but only in the years needed to be re-elected.

I do not sell my loyalty. It must be earned. I respect those that support my local community, schools and young people. I will spend my dollars, even though it may cost me a bit more, to see those same businesses open next year. I see that as an investment in my future, not an expense. Last week I ate at a local cafe and thanked the owner for their support of our local county fair. I see who they are, I remember, and I try to reward them for their loyalty.

I intend to continue to Ride the Brand.

Utah State Fair Farmers Market

2010-09-02T10:14:00.000-06:00

The Utah State Fair is hosting a farmers market. Fresh local product will be available for purchase at the market daily from noon to 8 pm. Area farmers and gardeners will work together to provide a fun, healthy and different event for the fair.

Eat it there. Take it home. Take your children to a real farmers market if you do not do that already. Let them see what a carrot looks like right out of the ground. They do not come out all pealed, in a bag, washed and ready to eat.

The fair thought it would be a fun new idea and we agreed. Under the direction of Jack Wilbur, an agriculture advocate and founder of the Utah Fruit and Vegetable Association (UFAVA), the event is being coordinated. This is a chance to meet a farmer, learn about farmers markets and experience another real local event at the fair. The fair opens September 9th.

One More Week

2010-09-01T08:53:00.001-06:00

Only one more chance to win a cruise in the Ultimate Recipe Contest. September 11th at the Maceys in Provo will conclude the pre-lims for the competition with the finals to be held at the Utah State Fair on September 17th at the Utah's Own Food Court.

We have seen creative recipes using Utah's Own products as ingredients which is not as hard as it sounds. There still seems to be some confusion as to what local products are and what qualifies. Just buying a product at a local store does not make it local. You must use products that are on the list of approved companies as provided on the Utah's Own website. I do on site mini surveys asking the contestants if it was hard to find the necessary ingredients to fulfill the rules. It is getting better as awareness continues to grow.

I am anxious to see if there is a desire by contestants to try again another year, as we will be making the decision for a 2011 contest. From a selfish point of view, it has been fun to judge these events and have a taste of Utah from the talented contestants. Some one has to make the sacrafice to taste all these quality products.

State Fair Features Food

2010-07-20T12:31:00.004-06:00

The Utah State Fair garden in front of the Administration Building is not featuring flowers this year, but an assortment of vegetables line the walks and fill the beds. They have been eating lettuce for weeks. The tomatoes, peppers and giant pumpkins are taking shape. Talking to those that keep the grounds, they are proud of this display, and it is not only enjoyable, but fills that teaching moment of sustainability while using available resources.

The fair is returning to its "roots" involving agriculture. If you go the the web site, the message that scrolls across the top defines an agriculture word of the day. This may come in helpful at the Utah's Own Food Court this year.

Pull a weed and pick a pepper.
What a quality exhibit at the fair.

Utah's Own Ultimate Recipe Contest

2010-07-12T08:22:00.002-06:00

It is time to join Utah's Own and join the Ultimate Recipe Round-Up. Sign up now with your favorite recipe, come to your local event to allow the judges to taste your creation, and be eligable to win a food cruise.

You can't win if you don't sign up.

Nicholas and Company

2010-06-15T13:07:00.000-06:00

Utah's Own participated in the Nicholas and Company annual food show June 8 and 9 at the Southtowne Exhibition Center. Nicholas positioned the Utah products at the entrance to the show. Nicholas is proud to be a Utah company, based in Utah, with a strong family heritage. They are also the current winner overall 2010 Best of State.

The Event always sponsors a chef competition starting with a secret ingredient. Utah Lamb was the featured product, and it was fun to see all the ways that the creative participants were able to prepare and present lamb. My only complaint was that I did not get to taste the finished products. I was not jealous of the judges that had to work through all the dishes and present a winner.

Food, Land and People

2010-06-10T12:44:00.010-06:00

Utah's Own joined with Ag in the Classroom to share a breakfast with 60+ teachers. The event is an annual seminar that is provided by the USU staff to teach elementary and secondary teachers more about agriculture and environmental literacy.

We were excited to provide a breakfast of :
Oakdell Omega Three Eggs
Lehi Mill Pancakes
Hi-Grade Sausage
Miller Honey
Dutch Mill Syrup
Clinton Granola
Firebird Chilies

I learned that honey is great on pancakes, and the preferred topping for many if offered by a representative of the honey industry.

The Utah's Own Canopy covers (left to right) John Fredrickson from Miller Honey, Kent Pace of Lehi Mill, Richard Sparks from Utah's Own and our own Jed Christenson from Utah's Own. What a great breakfast crew.

For more information on Ag in the Classroom view their website. What a wonderful resource for teachers K-12.

Summit County Beef

2010-06-03T14:15:00.006-06:00

I am working with a local food group in Summit County. Our first program was to market local grass fed beef. I am excited to announce that our first beef is being offered at The Market in Park City Utah.

Walt Penegar, the Meat specialist at The Market has taken on the role of the old time butcher, taking whole carcass beef and merchandising them. In a world where it is easier just to order beef primal's by the box; to buy only what you need and sell, this is a real challenge for him. His dedication to the store, and his desire to provide a product that has been requested by his customers is a real tribute to his abilities.

This is a pre-pilot program to test the market for grass fed beef, and to establish a year around demand for a quality product. The product is being marketed as Summit County Grass Fed Beef and is only available at the Market in Park City.

Eat Summit County Beef for fathers day!