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Water Grows Food
BY VALJAY RIGBY, PRESI DENT, UTAH FARM BUREAU FEDER ATION
I would guess almost everyone in Utah realizes we live in a desert, but if we needed any convincing, the hot, dry summers we have surely do the trick. With temperatures regularly soaring above 100 degrees down in southern Utah, it is easy to see the results of irrigation on the land. But even in our mountain valleys, soil quickly turns hard and inhospitable without water, teaching us the valuable lesson that food grows where water flows.
Despite a rapidly growing and urbanizing population in our state, you can find pockets of agriculture just
about everywhere. You can see it in the delicious melons from southeastern Utah, the cattle and sheep grazing in the hills of our public lands, the dairies in central Utah helping to cool us off with delicious ice cream, or the wheat I’m growing on my farm in Cache Valley – we all rely on water to help grow the food we love and depend on. But this doesn’t happen by accident; instead, it takes planning, foresight, and innovation to use water better.
Better water management and efficient irrigation means farmers can grow more and better food, with less of an impact
on our environment. This is something we’re all committed to. We’ve seen this as farmers have partnered with the State of Utah to improve our irrigation systems and become more efficient users of our limited water.
The summer and early fall are great times to see how water is in all the food we eat. I love to interact with those who try their hands at growing food through their own gardens, as they learn the successes and, at times, failures of trying to reap a successful harvest. It can teach us that no matter our intentions, the quality of seeds we’ve used or the time we spent plotting out the perfect garden, we will not be successful without water.
I invite you to visit a farmers market near you, where you can connect and build a relationship with some of our farmers or ranchers. You’ll see that behind every delicious peach, ear of corn, or flame-grilled burger is a family with a story of using our water to grow food – food for our own families, and yours.
ValJay Rigby President, Utah Farm Bureau Federation
UTAH FARM BUREAU FEDERATION 9865 South State Street Sandy, UT 84070 801-233-3000 | utahfarmbureau.org
VALJAY RIGBY President Cache County
TYSON ROBERTS Vice President Davis County
SPENCER GIBBONS Chief Executive Officer Utah Farm Bureau Federation
MATT HARGREAVES Vice President of Communications, Utah Farm Bureau Federation
POSTMASTER: Please send address changes to the Utah Farm Bureau Federation, 9865 S. State Street, Sandy, UT 84070-3205.
DESERET NEWS | HOMETOWN MEDIA 55 North 300 West, Suite #400 Salt Lake City, UT 84101 801-204-6300 | deseret.com
MEGAN DONIO Creative Director
ALLEN MUY Graphic Designer
“I’m
Not a Farmer, but...”
Business executive who brings all the smoke shares his love for food, family gatherings, and the importance of American farmers.
BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAG AZINE
Utah Farm & Fork got the chance to visit with Jeremy Andrus, CEO of Traeger Grills, to talk about his love for gathering with family around the dinner table, the importance of creating memories with people and food, and why supporting local agriculture is important to him…
Some of Jeremy’s answers have been lightly edited for length and clarity.
Tell us about your family dynamic growing up, and then moving to live in Utah.
I kind of grew up all over the world, but started in the Midwest. My formative years as a child were in Minnesota, in a middle-class family in a small town. My dad worked for General Mills, and when I was
10 years old, he was transferred to England. That was a moment that opened my eyes to the world. He had to travel a lot, but instead of taking a plane, my dad would gather us all up in a Peugeot station wagon and drive all around Europe. Up until that time, the only part of the world I had seen was when our family would drive from Minnesota to southern California to visit my grandma. This changed my perspective on cultures, on food, and on people.
My junior high school years were spent in Boston, and then high school in Washington, D.C. But 20 years ago, we landed in Utah and I’d never live anywhere else. It’s just home.
Having lived in many places in the world, or at least traveling to them with various business opportunities, what do you like about living here?
I ultimately moved back to Utah to run a startup technology company named Skull Candy – after having attended BYU for four years – and wasn’t sure it would be a long-term move as a single guy in his 20s. But I moved into my parents’ basement in Park City and thought I might run this startup for a year or so, and if it didn’t work out, at least I had time to get a good ski season in. But now, 20 years later, it’s the longest time that I’ve ever lived in a single place. My wife’s not from here either; she’s from the Bay Area of California, but our six children have been born here, and it just feels like home. We love it here because of the outdoors. We enjoy spending time in the mountains, going mountain biking, and as a family, we love attending the Oakley rodeo. We love the feeling of Americana that is in Utah, which is just different from living on the East Coast.
It has been a very deliberate process to stay here. We bought Traeger and moved the company here [from Oregon], because we didn’t want to live anywhere else.
How did you get into business leadership?
My time at Skullcandy marked my first experience as an entrepreneur and my first success. I had always been an entrepreneur, starting at seven years old with a paper route. Shortly after, I bought a lawnmower to cut the lawns in my neighborhood. I was always selling something door-to-door, which led me to think of building a business. But somehow, I got involved in nonentrepreneur things out of college. I was a management consultant and hated it. I tried day-trading stocks fulltime, and it was a great and miserable experience that taught me a lot. I just felt lost in a big corporation, where I was just a guy on a spreadsheet.
But I got a call from a friend about an opportunity to get started early with an idea called Skullcandy. I was riding the bus to the financial district of San Francisco, where I worked, and I noticed people wearing white earbuds to listen to their iPods. Skullcandy was only three
people at the time, with the founder integrating audio and mobile phone technology into snowboard helmets. I learned more and just knew I wanted to be a part of this. So, despite all my business school debt, I quit my job, got in my car, and drove to Utah and moved into my parents’ basement.
But Utah changed my life. It’s an incredible place to build a business. There’s great energy, and vibrance, and good people who work hard – but they also tend to balance work and family very well. But being in this business, you hope to build things that are bigger than you think you can accomplish. There has been some luck involved in our success – both good and bad – but I also attribute some of this success to being in Utah. The local and state governments have been great; the community has been friendly and has invested in our business, but it’s a blessing to be here.
Just as tariffs have impacted agriculture and trade, you’ve said that they have affected your business as well.
Yes. It’s messy, but as much as it’s been hard for me as a business owner right now, I’m all in on America and Utah, and that we’re going to survive this. We must make some tough decisions in our economy, but I’m
hopeful that the changes we’re making will ultimately benefit our country.
What was the favorite meal/ food you ate growing up? Or what food memories do you have from your childhood?
My wife doesn’t do casseroles, but there is one from my childhood that I love – chicken broccoli rice casserole. That is Minnesota! We didn’t eat out, so we made dishes like beef stroganoff, biscuits, and casseroles.
How did you get involved with a business like Traeger?
After leaving Skull Candy, I wanted to get involved in a business that was all about the customer. I visited Oregon to understand their customer base, and I fell in love with the place because I believed it had the potential to become a great American brand. Backyard barbecues are quintessentially American, as is outdoor cooking, and food is what brings us together. In our homes, backyards, neighborhoods, congregations, tailgating at football games, etc. My family really views food as an opportunity to be together, and rarely does a Sunday go by that we don’t have lots of family over. So, the business was important, but it was also a form of self-expression for what was important for us as a family. It’s a
company that is rooted in something that we care deeply about. Our mission at Traeger is to bring people together in a more flavorful world, and the flavor is in the food – of course – but our company is about democratizing cooking by helping all be able to prepare good food and share with others.
I love that Utah has taken pride in Traeger being a local brand, and we’ve really tried to be good local corporate citizens. We’ve focused everything on Utah first, and it’s been great to see Utah become the state with our highest penetration of grills on back decks.
Are there favorite restaurants in Utah that you like to go to?
Though I’m a foodie now, I still appreciate good, flavorful comfort foods. I can enjoy some fine dining, but I tend to leave feeling like I experimented more than I enjoyed; I’m hungry, and it’s a stiff white tablecloth experience. What I really love to do is to take my kids to Real Taqueria in Holladay, which is near our house. It’s the best Mexican food. More than food being refined and of high quality, we want it to taste good and to create an experience.
I’ve been to investor dinners in New York with fine meals being prepared, and I’d rather have a double cheeseburger with bacon. But that’s just me. When we get to travel as a family, I’m often looking for what food we get to eat, rather than what sights we’re going to see.
What comfort food do you like the most?
I’m a meat-and-potatoes kind of guy. Things that I like to cook on a Traeger change, but honestly, what I keep coming back to is beef tenderloin. Cook it low and slow at 225 degrees, turn on the smoke, put a great rub on it, and cook it medium-rare. Then I put it on cast iron and pan fry it and slice it. Then I’m cooking potatoes at the same time that are thick-cut and saltcrusted, and then some asparagus. That’s the best meal I can hope for.
But I do like a cheeseburger. I was recently fishing with my boys in Heber, and we didn’t catch much. We were starving, and we stopped for multiple cheeseburgers at McDonald’s on the way home.
Do you like to cook, or is someone else the main cook? If yes, what is your go-to meal?
Before getting with Traeger, I was not a good cook. My wife is an incredible cook, and we’ve just launched a cookbook with generational recipes from her family –and I helped write the Traeger section, of course! I have improved, partly because tools like our Traegers make it easy.
Business meetings and sports often revolve around food. Community events often revolved around food. Do you think that food has a connecting power with people? And if so, why?
It’s interesting to look back on the history of the world and see how food has been the most communal moment for people to come together. Even going way back to hunters and gatherers, people would spend most of their time looking for food, but then would often gather around a fire and cook together. In our day and age, people spend a lot of time around food. When you leave the table, you often feel connected to those around you. We can have all kinds of different backgrounds, opinions, political points of view, experiences, etc., but there is something common that we share when human beings sit around food. So, for us, it’s fun to be around the center of something that people love.
Growing up in the 1980s, food was more about calories than an experience. That was in part because I grew up in a lowermiddle-income home, and we didn’t like to cook. My mom had like two or three casseroles that she made, and then when my dad cooked, it would be pan-fried spam, and he told me it was steak – I will add that my life was forever changed when I had real steak! But it was about calories, and over time, it has become about experience. Oddly enough, as our lives move faster, I think Americans now enjoy more moments to take a deep breath over the dinner table, and families are trying to come together around meals instead of sprinting in a thousand different directions.
For our family now, when we gather around the dinner table, there are no devices. Not only don’t look at it, but don’t even bring it. We’re going to look each other in the eyes and have conversations.
One of the trends that is really good in America right now is more recognition of the source of food. Over decades, elements of our food system have become increasingly hidden or opaque, and in some cases, they are not very nutritious or natural. I believe America is now in the early stages of
rediscovering the roots of our food. I think of my childhood of driving to California and seeing cornfield after cornfield, and wheatfields, and thinking about “America the beautiful” with its amber waves of grain. And I think of how the backbone of America has been farming, and it’s beautiful to think of our ability as a country to be self-sufficient in growing our own food. Whether that is growing plants or raising animals as ranchers, gaining an understanding of where our food comes from is how we start to have better experiences and more appreciation. We have gained more respect for the process of growing crops and raising animals for consumption, and it has become an increasingly important part of our business.
An important part of our business is learning how we can support more Utah sources for our food – proteins and vegetables. Every time we do a community gathering, we like to talk about where the food comes from. We
highlight when it’s a local farm, farmers market, local rancher, etc. We really respect the toil and labor that goes into our food system. When we’ve visited farms with our children, and then talk about it at dinner, we talk about how it came from a farm in Utah. It didn’t just magically come from a meat fairy and land on a grill. It came from a source.
What would you say you’d have for your last meal on earth?
I’d first start with the people. Then cook a simple meal on the Traeger. I’d have my wife and six kids sitting outside, enjoying great food and amazing baked goods for dessert. I’m a chocolate chip cookie and brownie guy.
Thoughts on farmers & ranchers in Utah.
It’s hard for our farmers and ranchers. It has been the backbone of our country for hundreds of years, and that needs to continue. It’s crucial that we support our
Back to school with Beef.
farmers, not just as consumers of food, but also as we develop the food systems and supply chains, and consider policies that support local production. In part because food is strategic. It’s the most important thing we interact with as human beings every day. We should rely on ourselves and no one else.
I recently attended a dinner in Washington, D.C., with the chair of the House Ways & Means Committee, where we discussed how to ensure that our trade policies enable our farmers to succeed.
Farmers need to make a fair margin for their food. The world of global trade is messy right now, but I hope that one of the outcomes once the dust settles will be that our farmers have equal access to our country and consumers, while other countries that have put up barriers will be held accountable. We need to think about how we support this industry in the long term. But this needs to be sustained, or we lose our heritage.
From lunchbox to dinner table, beef earns an easy A. As you plan out your protein-packed breakfasts, lunchbox options, meals-on-the-go, and family dinners take advantage of our budget-friendly beef ideas and recipes to start the school year strong. www.beefitswhatsfordinner.com
Farmers & Ranchers Helping Mother Nature by Reusing Industrial Materials
BY JULIA MISIEGO, FOOD & FARM WRITER, UTAH FARM B UREAU
The Uinta Basin in eastern Utah is a hot spot for oil drilling activity. Oil wells dot the landscape, even overlooking residential houses. Locals accept their presence as part of daily life, as much of the local economy revolves around the oil industry.
Agriculture is also a large part of life and culture in the Uinta Basin, producing mostly alfalfa hay, beef cattle, dairy, and other small grains, but farming in that area is not easy. Farmers contend with poor, rocky soil, drought, regulatory restrictions, and pressures from oil companies themselves. However, with determination and ingenuity, they find inventive ways to use the resources they do have available to their advantage.
One of the ways they do this is by reusing and recycling industrial waste from oil well sites.
A BETTER CORRAL
It is no surprise that industry produces waste at several steps of the production cycle. One example of this is with the drilling pipe itself. When an oil company drills into the earth and starts extracting oil, it uses a large pipe with a metal tube inside. Inside the metal tube is another metal rod called a sucker rod that moves up and down. Every couple of years, the metal tube and sucker rod can become damaged or worn out in places. Since they have to remove the entire length to get to the damaged section, they usually replace the entire length of the tubing at once instead of just replacing the damaged section. This leaves miles of metal tubes and rods that are not in good enough condition to be used for oil drilling but are still good enough for other purposes. They then offer it to salvage companies to collect. For this article, I will refer
to the metal tubing as “drill pipe.”
Brandon Bench, owner of one such salvage company in Duchesne County, reclaims the pipe and other products from the wells.
“Most oil companies will put the products out on bids for salvage or fencing companies, and it’s a competitive market,” Bench said.
“If I win the bid, then I will go collect it from the oil well site.”
Bench then sells the piping to anyone who would like to buy it, but mostly to farmers.
“They can make all sorts of things out of it, but they usually cut it down to size and use it for fences and corrals.” Bench said.
Using drill pipe as fence posts and side slats has many advantages.
“It lasts much longer, is stronger, and cheaper than wood,” Bench said. “It can also be welded, which opens up more configuration options than other materials.”
FROM OIL TANKS TO FEEDING ANIMALS
Another way farmers use waste from oil sites is the oil tanks themselves. When an oil company abandons a site or if a tank becomes too old, they offer it for salvage as well.
Farmers and ranchers use these large tanks for grain silos and watering containers.
Many ranchers in the area graze their beef cattle on public land during the summer, in often very remote areas. Even though the cattle can graze on wild grasses, it is a challenge to give them access to water. Usually, there are natural springs that provide water, but they often dry up long before the feed is gone. Ranchers can channel the spring water into large holding tanks and then use it from the tank through a trough.
“Since the tank fills up and acts as storage, they can continue to water the cows long after the
spring has dried up,” Bench said. “They can extend their grazing season by 2 to 3 more weeks.”
Ken Moon, owner of Moon Land and Livestock, utilizes oil tanks for this purpose. He also uses other materials.
“We got a water treatment container from the oil field, which is a square tank,” Moon said. “We cut it in half and put skids underneath both halves, and now we can move them around to wherever we need them for watering troughs.”
Moon also utilized drill pipe to build a portable corral.
“We built free-standing panels out of drill pipe that can be attached to create a corral, alley, and bud box for up to 120 cows,” Moon said. “We can haul it anywhere we need on a trailer and set it up with a skid steer. Our old panels were much lighter and could be pushed and bent by the cows, but these are much more heavy-duty and will last longer than traditional materials.”
Having a portable corral means Moon and his family can collect their cows from open grazing land when it’s time to transport them somewhere else.
“We use industrial waste materials because they’re really heavy duty, readily available, and cheaper than many new, traditional materials,” Moon said. “Sometimes I’ll go to the salvage yard and just look around to see what they have and think about how I could use it.”
There are many other industrial waste products that farmers reuse. Old oil site sheds can be turned into chicken coops or goat shelters, rubber tubing can be used as gas or water lines, and reclaimed catwalks can be used as ladders over fences or bridges over canals.
The options are as limitless as a farmer’s ingenuity.
“I look for examples of what other people have done,” Moon said. “I’ve gotten a lot of ideas from my neighbors as well.”
In a place where farming can be a challenging endeavor, the saying that “necessity is the mother of invention” is truer than ever. Farmers and ranchers continue to prove their inventive and innovative spirits and demonstrate how waste materials can be reused and recycled. All you need is a little imagination and elbow grease.
Growing the Miracle of Agriculture
BY AUBREE THOMAS, COMMUNICATIONS COORDINATOR, UTAH FARM B UREAU
As food insecurity continues to affect many Utah families, the Miracle of Agriculture Foundation (MAF) is living up to its name by delivering hope, nourishment, and community through the generosity of Utah’s farmers and ranchers. Over the past few months, the foundation has expanded its reach by partnering with County Farm Bureaus to donate to pantries and individuals in need.
These efforts are part of a coordinated, statewide initiative to deliver hard-to-source protein to food pantries where the demand for meat often exceeds availability.
“Our Miracle of Agriculture Foundation continues to evolve and provide help to those in need, and especially to provide an excellent protein source to community pantries that have a harder time sourcing it,” said Clayton Beckstead, director of the Miracle of Agriculture Foundation. “We continue to
work with partners throughout our state and accept donations so we can facilitate providing food to communities in need.”
NORTH & SOUTH BOX ELDER COUNTIES
The North and South Box Elder County Farm Bureaus partnered with the foundation to donate pork to their local community. Over 150 pounds of meat were donated between the Tremonton Food Bank, the Box Elder Community Food Pantry, and Acts 6 Soup Kitchen.
Jeff Kent, president of the North Box Elder County Farm Bureau, described this as a full-circle moment for him, as the idea for the donation first took shape last summer. The two county Farm Bureaus came together to purchase a hog raised by local youth at the state fair and donated it to the Miracle of Agriculture Foundation to process and give to their local food pantries.
“We are hoping to get them the protein they need, but we are also hoping it helps the kids realize that the animals they are raising for the fair are going to a good cause,” Kent said.
Carey Hunsaker, Director of the Tremonton Food Pantry, said this was a welcome donation as their needs are increasing every month, and protein donations are rare.
“It’s been years since we have had sausage here,” Hunsaker said. “This is going to be a real treat for our families, and they are going to be really excited.”
Joleen Groberg, executive director of the Box Elder Community Pantry in Brigham City, agreed.
“This donation will feed about 70 families,” Groberg explained. “That means quite a bit to families who are struggling to have meat at all right now. It’s just so expensive for them to put on the table.”
CARBON AND EMERY COUNTIES
Rural food pantries throughout Utah are often underserved or completely out of protein sources. In Eastern Utah, the Carbon and Emery County Farm Bureaus collaborated with the foundation to donate protein to local community food pantries in Price and Castle Dale.
One thousand pounds of beef and lamb were donated to the Carbon Food Bank and Trinity Food Bank in Carbon County, while another 1,200 pounds were donated to the Emery County Food Pantry.
Tiffanie Howes, the Emery County Food Bank Coordinator, said the number of families they serve has been increasing as many are struggling with the rising cost of food.
“We are extremely grateful to be recipients of the generosity of Utah Farm Bureau, along with the support of Emery County,” she said. “This wonderful donation of protein will serve the families in our county well and provide them with a better ability to have wellbalanced and healthy meals.”
CACHE COUNTY & UTAH STATE UNIVERSITY
In Northern Utah, the foundation worked with the Utah Farm Bureau Federation Board of Directors to donate 1,000 pounds of protein to
the Cache Community Food Pantry. An additional 1,000 pounds was donated to the Utah State University Student Nutrition Access Center (SNAC). The need for nutritious, highquality food is particularly strong on college campuses. According to the SNAC website, 62% of students on campus experience low or very low food security.
SNAC Program Director Jonathon Walters said the donation of beef will go a long way toward helping students.
“During peak times of the year, we serve nearly 1,000 students each week,” he said. “This kind of donation allows us to keep an important protein source in stock and ensure that students have access to nutritious food.”
SUPPORTING YOUTH AND LOCAL AGRICULTURE
These kinds of donations don’t happen by chance—they’re made possible through the support of generous partners and fundraising efforts. One of the foundation’s most impactful fundraising tools is the annual Miracle of Agriculture Golf Tournament, which takes place every August. The tournament brings together local businesses, agriculture advocates, and community leaders in a shared effort to fight hunger. Proceeds from the tournament go directly toward processing donated meat and purchasing livestock.
Another important source of protein donations comes from community partners and organizations participating in youth livestock auctions. These groups and individuals purchase animals raised by 4-H and FFA youth at county fairs and the Utah State Fair, then donate them to the foundation. From there, MAF covers the cost of processing the meat and coordinates its distribution to food pantries and families across the state.
County Farm Bureaus are also leading the charge in this effort. Like the North and South Box Elder County Farm Bureaus, several have purchased an animal at the youth auctions and then worked with MAF to ensure the meat is donated within their communities. It’s a meaningful way to support local youth, local agriculture, and build stronger ties between producers and those they help feed.
“I don’t know of any other organization that is doing what we are doing,” Beckstead said. “We are supporting the local youth who are raising the animals, supporting local agriculture, and getting protein to families who might have never been able to have it otherwise.”
Please stay connected with the Miracle of Agriculture Foundation by following us on Facebook (@UFBFMiracleofAg) and Instagram (@MiracleofAg) for updates on donations, events, and community impact. To make a direct contribution, visit miracleofag.org/donate.
Where’s the Beef?
Bar W Beef Brings Customers Closer to Local Ranchers Than Ever Before
BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAG AZINE
Nephi, Utah – “I know a guy…” That was the common response shoppers might hear if they were lucky enough to meet someone who, like the Seven Degrees of Kevin Bacon, was somehow connected to someone who could connect them to a rancher who raised local beef. Now, Korey Wright and his team at Bar W Beef are looking to simplify that request for local protein and provide a great experience at two new locations in Nephi.
Although the problem has existed for some time, the global COVID-19 pandemic has brought several supply chain challenges related to local food to the forefront –specifically, how customers can obtain local protein from stores
or restaurants if larger processing facilities are disrupted. And on the other side of the equation, how could ranchers get the animals they raised to local customers?
Simply put, the United States is a vast country, and our economy is diversified in such a way that most people are pretty removed from where their food comes from. To meet the demands of millions of people in our country and more around the world, the process to get beef and other animal proteins to kitchen tables often involves ranchers raising animals in remote areas, which are then processed into usable cuts of meat or ground beef. These products are then sold to grocery stores, restaurants, and other establishments for people to enjoy.
To make the economics pencil out, the companies processing the animals and preparing products for people to purchase have either been quite large or very small. Large companies enjoy economies of scale that allow them to provide food for large masses at affordable prices. Small companies often allow customers to have a closer relationship with where the meat is coming from and the ability to customize products. Both serve a role, but there could be gaps that, until recently, were hard to solve with options that, like Goldielocks and the Three Bears, were just right. But that’s where Korey Wright saw an opportunity.
“There wasn’t a facility around that could take cattle and provide options for customers to buy local beef,” Wright said. “The big
companies couldn’t take our smaller quantities, but we had too much for the really small places. So we built our own facility. Our place is top of the line, with no shortcuts taken.”
STRAIGHT FROM THE SOURCE
Located in west Nephi off Highway 132, Wright built a state-of-the-art processing facility that could take the cattle his Bar W Beef brand was raising and supply a local customer base. This could range from families looking to buy the popular ¼ or ½ beef that would last several months, or even just stopping by to get a roast for Sunday dinner. But getting the facility up and running wasn’t as easy as hammering a nail.
In addition to finding a spot close to where his cattle could be, Wright worked with city leaders to make sure all of the water treatment systems were adequate so as not to impact the city, and they designed the processing facilities where cattle were received in such a way as to minimize stress on the animals. Renowned animal welfare advocate Temple Grandin even visited the facility and gave her approval. The facility was designed with adequate
space so beef could be aged for 14 days and with traceability throughout the process to provide source information for customers on where their beef came from.
Demand for local beef is high enough that Wright knew he couldn’t meet demand with his cattle alone. He built his facility to benefit other ranchers as well. Wright works with other Utah ranchers to supplement beef for his store and also provides space where they can bring their beef to be processed for their own local sales. Whether that is just one cow or multiple, ranchers can get custom labels made that provide all the information needed on the beef cuts the customer is getting, and get cattle processed closer to where they were raised and in much less time than what was previously available.
AVAILABLE FOR PICKUP OR SHIPPED TO YOU
With all the excellent planning that went into the processing side of the facility, equal effort
also went into the customer experience, from the front door to expanding the store presence to locations throughout Utah.
Upon entering, the emphasis on local is evident. From the décor and signage to the products offered on the shelves and in the coolers, there is no confusion about where the food is from.
“We’re really focusing on Utah with this effort,” Wright said. “We love to see our neighbors from Nephi come into the store, but we also ship for free to families throughout Utah. So, they can get this quality beef right at their home. Others can also purchase our beef, but we’re focusing on Utah.”
In addition to free shipping in the state, Bar W has made arrangements with local businesses to provide pop-up “stores” where their beef can be purchased or picked up at locations throughout the Wasatch Front, as well as in central, eastern, and southern Utah. This rotating schedule of pop-up events can be found on their website, barwbeef.com.
Despite building for the future and growth that could come at their facility, Wright also recognizes limits on what they can do and the number of people they can feed. But far from wanting all the business, he would love to see his system replicated throughout the state.
“It would be great to get five or six of these all around the state to meet the needs of Utah customers,” Wright said. “It just takes being forwardthinking, building relationships with community leaders to work out details, and breaking through some of the established ways of getting protein out.”
IF YOU BUILD IT, THEY WILL COME
In addition to making it easy for families and restaurants to get the meat they need at their facility or closer to home, Wright was encouraged to take it a step
further and serve their delicious beef directly to customers by building their own restaurant.
“My wife wanted a good place to eat that was here in Nephi that was different than a chain or what we already had,” Wright said. “So, we came up with the Bar W Steakhouse and Bar Dub Grill, which will be more of a casual burger place. But we want this restaurant to be destination dining.”
Both will be housed in the same location, with one side of the building being the steakhouse, with additional sections for groups and larger gatherings. The grill will serve up burgers and wings, ice cream, and more in a casual setting, and be housed on the other side of the building. The restaurants are built just off the Main Street freeway exit in Nephi. As a welcome break for
drivers along I-15, there will also be outdoor seating and playground equipment for families to take a break and enjoy delicious food.
As of this writing, construction was nearing completion on the steakhouse, with a goal of opening around October or November. The grill, however, should be open in September. While this one new facility won’t solve all of the challenges of feeding Utahns with local beef, it certainly showcases one option that meets the needs of customers and ranchers alike. With more innovation and forethought, ranchers and farmers are working on bridging the gap between those who produce our food and the millions of residents who depend on it. That is a recipe for success. More information about their beef, their story, and more, visit BarWBeef.com.
NOWHERE BUT THE FAIR
BY SUSAN FURNER, VICE PRESIDENT—CONSUMER ENGAGEMENT, UTAH FARM BUREAU
Where can you enjoy fine art, eat all the ice cream you want, see a cow made entirely from butter, eat funnel cakes and fried Jell-O, ride the Ferris wheel, experience baby farm animals, plus get a glimpse into the hard work and dedication of farm kids? Nowhere but the fair! The Utah State Fair provides unique experiences for the most diverse audiences in one convenient location.
In 1856, the first territorial fair, then called “Deseret State Fair,” was held in the Salt Lake Valley. For a time, the fair was held in October, which brought people to Salt Lake for two reasons: to attend the general conference for The Church of Jesus Christ of Latterday Saints and to attend the state fair.
In those early years, the public showed great interest in the fair exhibits and participated by entering some
of their finest work. Brigham Young once received “Best Stallion” and the first prize for “Best Celery Exhibit.”
In 1902, the Utah Legislature acquired 65 acres and relocated to what we now call the Fair Park, on the west side of Salt Lake City. Throughout the years, the Fair Park has grown by adding livestock barns, an outdoor arena, 33 exhibition and event buildings and a skate park. The expansion created space for larger crowds and additional diverse events throughout the year.
This fall, from September 4-14, the Utah State Fair provides a fun-filled lineup of “Must Do” experiences you don’t want to miss!
NOWHERE BUT THE FAIR— INTERACTIVE EXHIBITS
Barnyard Friends
Utah Farm Bureau’s Barnyard Friends is the most visited exhibit at the fair,
and for good reason. It’s a familyfriendly, hands-on experience that combines close-up views of baby farm animals and opportunities to witness the miracle of agriculture, like watching a chick hatch from its egg! Come meet our newborn baby lambs, kids, calves, and piglets. Barnyard Friends brings the farm to life, fostering curiosity and appreciation for the wonders of nature.
Little Hands on the Farm
Little Hands on the Farm exhibit is a favorite stop for children ages 2-10. Children become farmers for a day. By participating in several farm activities that mimic real-life experiences like picking apples, gathering eggs or milking a cow, kids begin to understand the connection from farm to grocery store. Utah FFA Chapters from all over the state come and volunteer at this exhibit to share their knowledge and passion for agriculture with the children.
NOWHERE BUT THE FAIR—FOODS
For some people, the sole motivation to go to the fair is to experience foods you can’t get anywhere else, and who can blame them? It’s not every day you can pick up deepfried Jell-O or Pop Rocks crackling candy-encrusted chicken. You may be familiar with the classics like turkey legs and funnel cakes, but have you tried the chicken and maple one? Don’t miss the Pie’s Hot Beef Sundae – mashed potatoes topped with roast beef and gravy, sour cream, a cherry tomato, and sprinkled with cheese – it’s worth the entrance fee! Head over to Jugos y Tortas el Padre to top it off with their Strawberries & Cream, a delicious, layered parfait of strawberries, cream, and granola.
NOWHERE BUT THE FAIR—ENTERTAINMENT
This year the fair will feature a variety of entertainment, including concerts, the Day of Wreck’oning Demolition Derby, Utah’s Own PRCA Rodeo, and two Jaripeo events (a Mexican rodeolike event that combines no-hands bull riding with live music and dancing.)
Need a little comedic relief? Gabriel “Fluffy” Iglesias will draw you in with his lighthearted storytelling and anecdotes
about his Mexican-American heritage, his experiences with weight, and finding the humor in everyday relatable situations.
NOWHERE BUT THE FAIR—RIDES AND MIDWAY ATTRACTIONS
For some, the fair is an opportunity to embrace their sense of adventure! If it’s an adrenaline rush you’re looking for, you’ll find it on the Midway with thrilling rides and attractions that range from mild to catch-yourbreath! The thrill of the rides might get you to the fair, but there is so much more to discover and do. To make the most of your visit, download the Utah State Fair app on the App Store and Google Play. The app will help you plan your day, point you to food vendors, and explore what events are happening daily.
NOWHERE BUT THE FAIR— LIVESTOCK SHOWS AND COMPETITIONS
If you live in the city, the Junior Livestock Program might be a wellkept secret, but it’s a really big deal for 4-H and FFA kids. This USU Extension program is for youth beginning in the third grade up to seniors in high school. Students participate in livestock shows, county fairs, service projects,
judging contests, and leadership opportunities. Kids take on the responsibility of raising, training, and caring for an animal. At Jr. Livestock events, youth present their animals to showcase the animal’s best physical features to a judge. The judge ranks each animal by species on structure, muscle, and quality, as well as the youth on their ability to show the animal. Jr. Livestock kids learn responsibility, healthy competition, and sportsmanship, develop life skills, and build character through raising and showing their animals.
NOWHERE BUT THE FAIR—JUNIOR MARKET LIVESTOCK AUCTION
The culmination of the kids’ hard work is the Junior Livestock Auction at the state fair, which supports the upcoming generation of agriculture leaders. Proceeds from the auction go to the youth to fund their educational goals, extracurricular activities, or agricultural aspirations.
Farm Bureau encourages individuals and businesses to attend the auction and buy animals, recognizing the dedication and effort 4-H and FFA kids have in raising livestock. The bid price does not include processing fees. Do you or your business want to support youth, but don’t know what to do with the animal you win? Many purchase
the animal and donate it back to the fair for another round of bidding, or donate it to the Miracle of Agriculture Foundation, helping youth even more.
Jeff Kent, president of the North Box Elder County Farm Bureau, and Andy Yeates, president of the South Box Elder County Farm Bureau, had a “full circle” idea last summer. The two county Farm Bureaus came together to purchase a hog raised by local youth at the state fair. They turned around and donated the pig and the processing costs to the Miracle of Agriculture Foundation, the charitable arm of Utah Farm Bureau, to give back to their local Box Elder County food pantries.
“We are hoping to get families the protein they need, but we are also hoping it helps the kids realize that the animals they are raising for the fair are going to a good cause,” Kent said.
NOWHERE BUT THE FAIR—VOLUNTEERS
The Utah State Fair is an annual 11day celebration that draws over 300,000 people. Preparing for the state’s largest event takes the entire year, and it would not be possible without a community of willing
volunteers. Volunteers are essential in creating memorable experiences for state fair guests. Most positions don’t require any expertise or experience, just a happy, helpful attitude. There’s a wide range of volunteer opportunities like caring for baby animals, cleaning animal pens, making wool bracelets, greeting guests, answering questions, or cleaning the kitchen before and after food demonstrations, to name a few.
To volunteer, go to utahstatefair. com and click on the “Participate” link at the top of the page.
NOWHERE BUT THE FAIR—MEMORIES
Darann Smith recalls, “I grew up at the Utah State Fair. It’s an amazing tradition. My grandpa was on the fair board, so I worked at sheep events and spent a lot of time helping in the beef barn. I also have good memories of attending fair concerts as a teenager.”
The tradition continued for Smith’s family, “Any type of agriculture that kids can touch, I really want them to be a part of, so my kids got involved in Junior Livestock. It’s more than just buckles and banners. It’s about life
lessons like caring about something more than yourself and finding out that life isn’t fair. It’s about the relationships they’ve built with kids all over the state. If my kids were stranded anywhere in Utah, within a call I could get them help from one of our Junior Livestock friends. The program spans generations and that’s one of the magical parts about Junior Livestock--when you age out, you give back. It feels like a family reunion at the state fair in the Junior Livestock Auction barn— you’re sitting in those bleachers with grandparents, parents, and children you’ve known over the years.”
The Utah State Fair has remained a popular attraction since 1856. Whether it’s your first time or it’s an annual family tradition, come and create your own Nowhere but the Fair memories!
Admission is $15 for adults, $10 for youth 6-12 years of age, and free for 5 and under. Farm Bureau members receive a BOGO offer. Members can find the discount code by accessing UFBF Exclusive Benefits on the BenefitHub app. If you haven’t already set up a BenefitHub account, visit UtahFarmBureau. org/Member-Benefits.
The Lakehouse at Deer Creek: Every Bite Comes with a View
BY J’NEL W RIGHT
For people growing up near Provo Canyon, dinner at Deer Creek meant roasting hot dogs on the shore or scarfing down cold sandwiches, digging into a communal bag of chips, and plopping a paper plate on the industrial-sized Igloo cooler chest to use as a makeshift table.
It was delicious.
The combination of canyon breeze weaving across the water, paired with the hypnotic sounds of waves splashing on the shore, and the sun peeking out through pinyon and ponderosa pines. Everything tastes better in the mountains.
Now, The Lakehouse at Deer Creek combines the tantalizing aromas and flavors to provide an extraordinary dining experience set amid remarkable surroundings. Imagine feasting on sweet chili pork tenderloin served with a sweet chili glaze, coconut rice, and roasted feta-topped Brussels sprouts, or savor short rib fettuccine with a homemade onion and mushroom cream sauce while watching the sun dip into the horizon.
Whether selecting from the lunch or dinner menu, Deer Creek remains at the center of your meal, offering floorto-ceiling windows for year-round indoor dining and a large waterfront patio that provides uninterrupted views of Deer Creek Reservoir and the majestic Mount Timpanogos.
Hunker down with a steaming bowl of Toscana soup while savoring the natural canyon setting.
This is more than a dining experience; it’s a farm-to-fork dining journey that includes locally sourced meats and fresh produce from neighboring farms, artisancrafted cheeses and dairy products from the picturesque Heber Valley, local brews, hand-crafted cocktails, and a curated wine list.
Such tasty offerings illustrate the evolving palate of Utah cuisine. A community famously known for its funeral potatoes and green Jell-O salads, today’s food enthusiasts can
delight in refreshingly new tastes influenced by our pioneer heritage, indigenous traditions, and Mexican,
Indian, Asian, and Pacific Island flavors that occupy an enduring place in Utah tradition.
Explore duck fat frybread scones and Wasatch ribeye steak served with chimichurri, baked potato, and locally grown vegetables. Enjoy the refreshing Blackberry Summit Salad, then nibble on barbacoa tacos garnished with shaved radish, pickled onion, and avocado.
The Lakehouse offers heritage-driven dishes that celebrate rugged natural surroundings with refined hospitality. It redefines what it means to dine by the water by transforming a meal into a story of location, tradition, local flavors, and an unforgettable atmosphere all year long.
The Lakehouse at Deer Creek 5317 South Highway 189 Heber, UT 84032
Dinner: Served daily 5:00 - 9:00 pm. Lunch: Served daily 11:00 am - 3:00 pm.
Book reservations online at: https:// thelakehousedeercreek.com/ Or call: 435.292.8341
2025
UTAH FARM BUREAU PHOTO CONTEST
Calling all shutterbugs! After a year’s absence, it’s time once again for the annual Utah Farm Bureau photography contest, when you or someone you know can share your best pictures with the entire Beehive state, and possibly win a cash prize.
So charge your camera & phones and get your artistic eye ready for a great season of photography! As always, rural settings and rural lifestyles are welcomed themes for all submissions, but we welcome photos that showcase growing & enjoying food, and the connections we have all with food.
As in years past, we’ll have three categories. Utah Farm Bureau’s panel of judges will select the winners of two categories, “Kids in the Country” and “The Miracle of Agriculture”. “Kids in the Country” is for photos involving youth, children, or families. “The Miracle of Agriculture” is a broad category that will include photos showcasing the work of producing and
growing food and fiber in Utah, as well as eating and celebrating life through food. In short, show us how you’re connected to food!
The third category is simply called “BeUTAHful.” This is a “People’s Choice” may vote for the best image of Utah that showcases agriculture, rural life, and beautiful landscapes. The winner of this category will be decided by a fan vote on social media of five finalists.
The finalists will be chosen by the Utah Farm Bureau’s panel of judges.
The finalists will be announced on social media in October, and fan voting will take place beginning November 1, 2025. More details on voting will be announced in the Fall Utah Farm & Fork magazine. Winners will be announced in the December 2025 Utah Farm & Fork magazine, with each category winner receiving $100.
DETAILS & INSTRUCTIONS
Are you ready to submit your photos? This year’s deadline is October 1,
2025, and is limited to Utah Farm Bureau members and their immediate families. Photography contest rules:
1. Digital entries are preferred and should be emailed to aubree.thomas@fbfs.com. For publication purposes, photos must be at least 1024 x 768 pixels or higher.
2. Print entries may be mailed to: Utah Farm Bureau
Attn: Aubree Thomas 9865 S. State Street Sandy, Utah 84070
A stamped, self-addressed envelope needs to accompany your print photo entry if you want your photograph returned.
Include a brief description regarding the entry, plus the participants' name, address, telephone number, and valid Utah Farm Bureau membership number.
Those submitting photographs agree to hold harmless and release Utah Farm Bureau Federation (UFBF) staff, officers, and affiliated entities from loss, claim, injury, damage, or expense. UFBF may, without offering any consideration to or obtaining permission of its submitter, use any such photograph for any purpose, such as publishing it in Utah Farm & Fork magazine, use on UFBF’s website or social media, or reproducing it for other UFBF use.
Is your retirement puzzle complete?
Having just one way to save – and one source of income – may not be enough to fulfill your vision for what retirement looks like. We can help fill the gaps with options that provide opportunities for low-risk growth and steady, reliable retirement income you won’t outlive.
Let’s find the perfect fit for you. Contact your Farm Bureau agent to get started.
