UTAH FARM AND FORK (ISSN 1068-5960), January 2025, Vol. 71 No. 5. Published five times per year by Utah Farm Bureau Federation, 9865 S. State Street, Sandy, Utah 84070. Subscription price $10 a year. Periodicals Postage Paid at Sandy, Utah, 84070.
“I’m not a farmer,
but...“
Policy and Community Change leader Talks About Food, Family, and the Impact of Working for Others
BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAGAZINE
With the Utah Legislative Session taking place, Utah Farm & Fork got the chance to visit with Emily Bell McCormick, the founder and president of The Policy Project, which is a nonprofit organization that looks to craft policy solutions to solve problems impacting our communities. Through her leadership of the “The Period Project,” her team successfully negotiated a publicprivate partnership that mandated period products be provided in every girl and all-gender bathroom in Utah’s public and charter schools, grade K-12—effecting an immediate change for more than 330,000 girls.
Before her venture into the world of policy, Emily was an editor and occasional host of Utah’s NBC morning show, KSL Studio 5, and worked as a communication strategy consultant in a myriad of industries including policy, NGOs, REITs, tech, and fashion. When she’s not campaigning for a new idea, she is spending time with her five wild kids or attempting to sneak in some brownies and a walk in a beautiful neighborhood.
Some of Emily’s answers have been lightly edited for length and clarity.
Some may think it’s a stretch to show how people are connected, simply because of food. What do you think? How does family impact your connection to food?
I think it is so wise to show that connection. The more urban lives we live, the more disconnected we are from food sources. It’s just crazy, and even I can see it. I’m not a huge foodie or anything, but I grew up seeing how essential it is.
The entire side of my dad’s family were ranchers in Wyoming, but I grew up in a suburb of Salt Lake – in Holladay – and had three siblings. We grew up in a pretty tight-knit community, with the majority religion of Utah. My mom was highly artistic but became ill when I was young, and she was in bed most of my growing up. She ended up passing away when I went to college. It was a traditional family, but with this unique piece included. I didn’t have a mom who
was super involved, so my dad worked hard and did the best he could.
After graduating from BYU, I worked in marketing for an ad agency and then I went to grad school at The Ohio State University and did communication again there while my husband was going to dental school. After that, I got more into the public relations side of things. I also started a clothing company called Shabby Apple, which was based around this need in the marketplace to have dresses that were work appropriate, but that were affordable and cute. I later sold my part in the company to my partner and focused on my family.
How did you get involved in the work you’re doing now?
Through all of my growing up, I was extremely interested in life experiences that were not mine. I have an unquenchable curiosity about lives that are not mine, especially everywhere in the world, for sure,
but definitely in America. I’ve thought, ‘How is this possible that I’m living this close to this person, and we’re having such different life experiences?’ A lot of this came from reading, listening to the news, etc.
I think what became very clear to me as I got to my mid-30s when I started getting pretty consumed with this question of life experiences.
I saw many nonprofits doing the best they could at certain issues, but some of the fixes were bandaids. This isn’t to insult them. We need band-aids. I wear band-aids. You wear band-aids. We all do, and that’s great, because somebody needs a coat this winter, and somebody needs a meal right now, and someone needs shelter right now, but I was really concerned with going upstream of that and trying to make a change on the front end.
The other uncomfortable thing was this idea of scale. As an individual, the most I could reach in a year, in a significant way, would be maybe 10 people. How do you get good for a ton of people? And how can we do it in a way that lasts beyond a lifetime? I basically stumbled into this idea that it had to be policy.
I grew up in a really apolitical family, which is to say we never talked about [political] stuff. When I studied communications and broadcast journalism at BYU, I was making a practical choice. I used to regret not having done political science, but I actually think some of the successes we have had with The Policy Project are directly tied to our ability to message. Things like keeping our messaging tight and on point; knowing our audience, etc. Nobody applies those things to policy, but we
need to. You don’t just all of a sudden show up on Capitol Hill with a bunch of pink, and think that is a campaign.
What was the food situation like in your family growing up? Was it different because of the challenge with your mom’s health? Did your dad take all that on or was that shared with the kids?
make fruit leather. Those are the best memories.
When I was young, before my mom got sick, it was totally traditional, with my mom making the food and stuff. But she was not a meat eater. She wasn’t a vegetarian, but she just didn’t eat a lot of it. And she kind of passed that down to all of us, and we would eat weird things. We were eating avocados before anyone I knew, or we would eat artichokes and dip them in this Parmesan dip she made. It was our favorite thing. She would make this olive toast where she’d chop up olives and then put them in mayonnaise and put it on toast, and that would be dinner.
I felt so bad for my dad because he grew up with meat and a version of a potato for every meal, and then suddenly here are some mushrooms! He was so sweet and okay with it, but I think he was probably just hungry for the rest of his life.
I have these amazing memories of going to my paternal grandmother, who was a literal saint of the universe. I loved treats, and my mom did not let us eat a lot of sweets, but we would go to my grandmother’s house, and we would bake cakes –and everything from scratch. This is a fun core memory for me. And core memories are so often around food, right? In the summer, she had apricot trees in her backyard, and we would dry out the apricots and
Once my mom got sick, I became the grocery shopper for our family – when I was maybe 14. But as soon as you put a young teenager in charge, we ate Skittles and Captain Crunch cereal. It was so gross. It was whatever tasted good and was fast. But something was lacking, and it was not good and unhealthy. I learned that when people suffer, food suffers, and you could see that.
Did that change for you when you went to BYU?
I think I spent freshman year eating saltines with honey on them. That is literally what I would eat. I do feel like I kind of missed out on those critical years of figuring out how to cook. I really didn’t know. But luckily, I love vegetables and
would try to incorporate peas with everything. When I was young and married, we would do a ton of crock pots and stuff like that.
Talking again about how these core memories often revolve around food. Why do you think that that food has a pretty big role in business, or say policy?
My team makes so much fun of me because anytime I have a project to get done, I will tell them that I need to take them to lunch. 100% of the time. This has been an interesting year for me because we’ve been working on food-specific issues with the school meal stuff, and what I realized about humans is that we’re insanely high-maintenance. We take
thousands and thousands of calories to maintain our bodies in a day. It is so basic to the human existence.
Food is at the top of everything we need to exist, and it’s also central to the way that we relate with one another. There is something about sharing a meal with someone –though I’m never the one to have cooked it – that it breaks down walls and it is this point of connection and relating because we’re sharing that human need together. I feel that it just makes it so that we can get to the other things more easily because we’re recognizing we’re both humans. We can get to these other, bigger topics because this need is cared for. It’s a physical way to try to get on the same playing field. It’s
a fascinating thing. With my team, I would say food is pretty central to our work. As weird as that is, we do lunch together at least once a week.
You mentioned earlier that you’re not the cook, or that cooking is not your favorite thing. How does food prep happen in your family? What are the classics for the McCormick household?
I don’t do a lot of the meal cooking, but I bake constantly. I make brownies three or four times a week. I make the best bundt cakes in America! I think it’s because I obviously love sugar, and so I’m highly motivated to spend the time on it. My kids will have a friend over at the house and they
DEPENDABLE CREDIT
ALL THINGS AGRICULTURE
will say how lucky my kids are because of all these treats, but my kids will say they can’t even eat them anymore. But for meals, I do like to make a big pot of soup, because I love vegetables, and you can just throw all of them in there. And you can freeze it and bring it back out, and you feel like you’re getting everything you need, and you can just put bread by it, and suddenly, it’s a meal. So, I do like to make soup, and then my husband is into smoking meats.
What would you say is the best meal you’ve ever had?
One that stands out, I would have to say, is ratatouille. The zucchini with the tomato, and it’s hot and yummy!
I also have a friend who did a birthday lunch for me once, and she made shrimp tacos that were so good. Love, love, love. It was the tortillas and the shrimp, and then the cabbage and chips with, fresh
salsa and guac. It was the most amazing meal.
But there we are again…tied to a memory and a person in a family. It wasn’t just to whatever place you know, it was a person.
What would you have for your last meal on Earth? Is it the shrimp tacos?
Yes! I’m probably doing shrimp tacos, chips, 9 million kinds of dips and sauces, some salad, and then a massive, fudgy, delightful cake for sure!
If people don’t want to make anything elaborate or fancy, what is your comfort food? Is it going to be a pan of brownies?
Oh, for sure! Cheap, box made brownies. Or, maybe nachos, but literally just chips with melted cheese and a random can of chili beans on top.
Is there a food that reminds you of your growing up time that ties you there?
I would say baked goods, for sure. And then also when I think of my cute grandma, it was a roast every Sunday. It was part of my religion! Roast, mashed potatoes, gravy, a Jello, and some kind of green vegetable. Every single time I see a roast, I think of my grandma’s house.
I also have some core memories of when my kids were tiny, we lived in Virginia, and we would go to apple orchards every fall and pick apples there. I think those will be some of their core memories too.
How can somebody learn more about the things you’re working on?
I would say to visit our website, ThePolicyProject.org, they can get involved or volunteer or anything like that. I’m also active on social media.
Agriculture and Wildlife Working Together to Enhance Utah’s Wild Places
Utah’s wild landscapes are home to diverse wildlife, but balancing conservation with the needs of the state’s agricultural community can be challenging. However, the new leader at the Utah Division of Wildlife Resources (DWR) has an appreciation for agriculture’s contributions that matches his love of wildlife and Utah’s natural landscapes.
Riley Peck was recently named the new DWR director, but he’s not new to the agency. He started working with wildlife in 2006 as a native aquatics technician, and has worked as a wildlife biologist and in various positions throughout Utah since then – including managing Utah’s ‘Oncein-a-lifetime’ species program. Peck replaces former DWR Director J Shirley, who retired on Dec. 31, 2024.
With a bachelor’s in biology from the University of Utah and a master’s degree in plant and wildlife science from Brigham Young University, Peck has always had a passion for the outdoors and wildlife conservation.
“I have always loved wildlife, fishing, hunting, camping, and all things outdoors and always had a desire to operate in that space. Getting to do what I am passionate about as a living has been a great privilege,” Peck said.
While he didn’t grow up on a farm or ranch himself, Peck has several ties to Utah’s ranching and farming community. His aunt and uncle are full-time cattle ranchers in Enterprise, and Peck always enjoyed the time he spent there.
He also co-owns 40 acres in Cedar Valley with family members, where they raise pigs and cows to feed their families on what Peck refers to
as a “hobby farm.” Peck also owns horses, and his children participate in the Utah 4-H Horse program.
“I really appreciate and value the working relationship our division has with the agriculture community,” Peck said. “Wherever there are healthy habitats for wildlife, there are also healthy habitats for the grazing of livestock, and the two are often closely linked. For both hunters and ranchers, our interests align in the protection and restoration of those areas, and we appreciate the partnership our two groups have in working together to benefit these habitats for animals.”
Peck wants to build off previous efforts undertaken by the Division, including having some of the best wildlife data in the entire country, and use that information to manage wildlife species in Utah even more effectively.
STRONG CONNECTIONS BETWEEN AGRICULTURE AND WILDLIFE
While the DWR focuses its work on wildlife and natural lands, it can’t do it alone. Farmers and ranchers in Utah play a critical role because of the work they do in managing landscapes – including on public lands through grazing permits – in which they work to make the landscape a place where livestock and wildlife can thrive.
As has been shown by winners of the Sand County Foundation’s ‘Leopold Conservation Award’, ranchers have been critical for making landscape improvements, especially with water delivery and control of invasive species. These same improvements that have helped livestock thrive, also benefit wildlife.
The Yardley Cattle Company of Beaver County has been an example of this relationship. They have
rehabilitated thousands of acres of rangelands with controlled burns, removal of juniper and pinyon trees and invasive brush, and reseeding with native grasses on their cattle ranch. They have also worked to stop the spread of Spotted knapweed in Garfield County, which has nearly eradicated the noxious weed.
But they haven’t done it alone. With the Utah DWR, the Yardleys planted water-loving grasses in streambed riparian areas and installed protective fencing to prevent erosion.
By digging several water catchment ponds along a creek, the Yardleys improved water quality downstream by catching silt, while providing a water source in otherwise arid locations. Livestock, wildlife, songbirds, and amphibians have all been provided water in far reaches of
the ranch thanks to the development of wells, pipelines, and springs.
“As a farmer myself, I know the value that comes from having farmers work together with our wildlife officials to keep our natural places, and local agriculture, thriving,” said Joel Ferry, Executive Director of the Utah Department of Natural Resources. “Whether it’s enjoying our fantastic locally raised food or having fun on a family hunting trip, these experiences are enhanced with agriculture and DWR working together. I look forward to having Riley help guide this effort.”
Other examples of agriculture working with the DWR abound, with ranchers often being the “boots on the ground” to help put in place the additional expertise that biologists bring. This synergy looks to continue with this new leadership in place.
PHOTO BY UTAH DWR
Petals and Pines Farm: Bringing the Southern Charm to Northern Utah
BY AUBREE THOMAS, COMMUNICATIONS COORDINATOR, UTAH FARM BUREAU
Tucked away in Box Elder County, you’ll find Petals and Pines Farm – a 19acre farm that is on its way to becoming a bustling agri-tourism operation and growing Christmas tree farm. Started in 2022 by Bryan and Jaemye Brandon, the farm offers a variety of year-round experiences where people can create new traditions and enjoy unique experiences, all while getting a taste of life in the country. Hailing from Memphis, Tennessee, Jaemye and Bryan are working to bring a little Southern charm to Northern Utah.
The dream of owning their own Christmas tree farm started back in 2008 when Bryan, Jaemye, and their
two children were stationed at the Columbus Airforce Base and visited their first-ever Christmas tree farm. They boarded a horse-drawn wagon, enjoyed delicious hot chocolate, and wandered around the farm until they found the perfect tree.
“We just thought it was the coolest thing ever,” Bryan said. “It’s always been this memory that we have loved, and we knew we wanted to create this place where families and people could create their own memories.”
“Every Christmas we would get a real tree, and it turned into something that every Christmas, Brian, myself, and the kids would think, ‘Okay, if we had a Christmas tree farm, what would we wear? What would it look like? What
would we do?” Jaemye said. “We just came up with so many fun ideas and wanted to make it happen!”
While making the plans for their farm, Bryan and Jaemye were stationed at Hill Air Force Base. There, they fell in love with Utah and knew they wanted to make it their home.
“After Hill [AFB], we had moved to Atlanta for my job to be a little closer to family, and Jaemye hated it,” Bryan said. “So, six months later, we sold the house, turned around, and came right back and bought another house in South Weber. Utah is our home”
Bryan and Jaemye had looked at several properties in Davis and Weber counties when the farm in Tremonton
came on the market. While there may have been some initial hesitation about the property, they quickly realized the potential the land had once they saw it. They bought the property in March and began the work of transitioning the alfalfa field into a Christmas tree farm, all with little experience in agriculture and farming. By May of 2022, they had planted 1,000 tree plugs all by hand.
“So now we are farmers, and it is hard,” Bryan said. “We came into this thinking ‘plant, water, grow. Easy peasy.’ And that’s not how it has been at all. It’s hard, but I love it because we haven’t stopped learning.
As it turns out, growing Christmas trees is a challenge - even for the most experienced farmers. The trees can be temperamental and prone to root rot, which makes flood irrigation tricky. With the help of a grant from the Utah Department of Agriculture and Food’s Agricultural Water Optimization Program, the Brandons installed a drip irrigation system to conserve water and irrigate the trees more efficiently.
Additionally, they are also working on improving soil health and weed management, all while trying to find the tree species that will grow best in Utah. Some of the varieties they have planted include White Firs, Nordmann Firs, Blue Spruce, and Turkish Firs.
Jaemye explained that it’s all a balance between finding a tree that can survive in Utah’s climate, while still having all the characteristics of a good Christmas tree such as shape, needle retention, and sturdy branches. So far, they have planted around 3,600 trees.
“We’re kind of homing in on what varieties have done better for us in Utah,” she said. “I think we have found three that are doing well for us. The blue spruce has done really well, but we don’t want to keep growing it because it has bad need retention and is a slow-growing tree.”
Bryan and Jaemye anticipate having their first U-cut Christmas trees available around 2030. Until then, they are bringing in around
150 noble fir trees to offer a U-pick experience for farm visitors.
During the holiday season, the farm turns into a scene straight out of a Hallmark movie. Lights line the property, families wander the lot searching for the perfect tree and warm up by a firepit, sipping delicious, homemade hot chocolate. The Brandons bring the trees in the weekend before Thanksgiving and are only open for two to three weeks after, depending on how fast the trees sell.
“It’s really beautiful. We bring in our precut trees from Oregon and put them on t-posts so they look like they’re free-standing. It just looks how they’ll look in our field,” Bryan said. “They can walk 360 degrees around the tree and get a great look at the tree.”
At first, the plan was to only be a Christmas tree farm, but once they planned out the trees and realized how much extra space they had, Jaemye and Brandon realized there was an opportunity to welcome people to their farm year-round by offering U-pick flowers. While they may not have a background in agriculture, Bryan said that Jaemye has always had a green thumb.
“I’ve always had a love of gardening. Growing up, I always watched my dad garden, and I think he just instilled this love of starting something from seed and watching what grows,” Jaemye said.
So far, they have planted a variety of flowers including, poppies, sunflowers, daffodils, zinnias, marigolds, dahlias, and more. Some of the agri-tourism
experiences they offer include breakfast on the farm, Sip ‘n Snip events, and general U-pick flower events. Jaemye and Bryan want farm visitors to experience the peacefulness and quiet of life in the country, and as such, prioritize the visitor’s experience for each event. Each event is limited to 15-20 pickers, and both agree that they would rather add more events before opening it up to more pickers.
“We want it to feel bustling, but not crowded,” Jaemye said. “It’s not crowded, you aren’t fighting over flowers. There is enough space for everyone to just do their own thing.”
Out of all the events they offer, Jaemye said the Picnic in the Poppies event is by far her favorite.
“In the spring, we have a quarter acre of poppies where we set up an English tea picnic catered by a lady down in Salt Lake,” Jaemye said. “It’s a very private event, so the family or couple
who is there has the whole poppy field to themselves for an hour and a half.”
In the end, Bryan and Jaemye are hoping that Petals and Pines Farm will be a place where people can start new traditions and participate in unique experiences. They both agree that one of the most rewarding experiences has been seeing the same people return year after year, and getting to be a part of their family traditions.
“We just want people to feel like they’re visiting family,” Jaemye said. “We have young couples who’ve been coming the past couple of years who have made it their tradition, and one day I will be able to meet their babies, and I just love that.”
You can stay up to date with Jaemye, Bryan, and their farm by following them on Instagram @PetalsandPinesFarm, or by visiting their website petalsandpinesfarm.com.
Volunteer
EMT Insurance
Soda With a Little Extra is so Delicious
BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAGAZINE
There’s no denying that Utahns love their soda. Unless you’ve lived under a rock or avoided social media for the past 15 years, soda shops have spread throughout the Beehive State. There have been debates and lawsuits, and social media hashtags devoted to soda trends – and even a celebrity appearance by singer Olivia Rodrigo, sharing her favorite local soda shop. But ahead of the game was a local specialty soda maker providing drinks with deeper roots and a little more sophistication.
“I think everybody likes to have something they look forward to, and that makes life just a little
bit sweeter, and that is relatively harmless, that doesn’t cause them a lot of problems in their life,” said Ashley Simmons, president of Soda Beers. “That is what Utahns do, I think, is they have a little treat that they look forward to. It’s just a way to enjoy life a little bit more.”
While officially producing sodas since 1964, the idea behind Soda Beers came from thousands of miles away in the alpine regions of Germany with a drink that has been around since the early 1900s.
Larry Stillman was living in Germany while serving a mission for The Church of Jesus Christ of Latterday Saints, and he tried a beverage there that was very well known in
the community, called Fassbrause (pronounced Fass-browza). It was an alternative to alcohol.
It’s a unique beverage because it was flavored with apples, but with the peel of the apple rather than the pulp, which gives it a unique blend of tartness and sweetness, and it also had a thick foamy head like a beer.
“My dad fell in love with it and knew that he had a winner. So, he brought it home to Utah and called it ‘Apple Beer’ to kind of connect it with this heritage of Germany,” Simmons said. Ashley is Larry Stillman’s daughter, and she spoke of her father’s memories of the Fassbrause drink and its impact on him. “It was served in wooden kegs, like a beer, and that
got the attention of all the missionaries (like my dad) as an option for them to both fit with the culture, but choose an alcohol-free beverage.”
Back in the U.S., Stillman and his alcohol-free brewing company started producing ‘Apple Beer’, the equivalent of Fassbrause. It gained popularity in Utah because of the balance of tart and sweet.
“Kids, traditionally, like an intensely sweet beverage, while adults, notably, do not. The way we get our flavoring for the apple is from the oils. We steam the apples and get the oils that come from the peel. It does not have pulp in it, and so we don’t call it juice, but it is flavored with real apple,” Simmons said. “Finding that balance, where it still tastes good, but is not too sweet, is important. It’s also got the foamy head, which we get from the yucca plant, which adds to an elevated look for our beverage.”
Beyond the taste, Apple Beer provided an option for social interactions that many were looking for. With a large percentage of the Utah population avoiding alcoholic drinks because of tenants of their faith, it has been proposed that the rise in popularity in soda shops is partially due to the social element.
“It is a great product, and it fits a niche that Utahns want,” Simmons said. “There is a huge amount of people here that want an alcohol-free beverage, but they don’t necessarily want a kid’s drink – which is typically what adults who want alcohol-free beverages are offered if they’re not having alcohol. We’ve recently had the lowest alcoholic sales in an entire generation in America. Americans are increasingly choosing alcoholfree drinks for health reasons, and so we’re in a great place because we offer this gourmet option.”
In addition to Apple Beer, Soda Beers produces a Root Beer, Ginger Beer, Butterscotch Beer – for the Harry Potter fans -- and a sugar free Green Apple Beer, called Apple Beer Five.
The sodas at Soda Beers have a devoted legion of fans, with many reaching out and suggesting additional flavors or asking where they can find the product.
“I remember growing up and bringing Apple Beer to local parties with my friends and seeing their reaction and kind of realizing, wow, my dad has come up with something that my friends love. Being raised with
this around, you may not realize it, but when you see it through other people’s eyes, it is something that people love. They don’t casually like it. They love it,” Simmons said. “I even had a woman who’s starting an alcohol-free bar reach out to me because people still want that social interaction. We’ve also been trying to get more involved in Oktoberfest, to give people who celebrate these events an alcohol-free alternative.”
While production and most sales take place in Utah, they’re also selling it the Intermountain West, including Arizona, Idaho, Montana, Nevada, and New Mexico. The drink has also snagged a foothold in the Dutch Caribbean Island of Curaçao, of all places.
“It took us a little while to understand why they wanted our drink,”
Simmons said. “They have a large Seventh Day Adventist population, which is an alcohol-free community, and they use our drink to host all their weddings. So, we have a little pocket of major fans there.”
It did take the company time to navigate how to get that to get that large of a shipment over there, but Soda Beers has now been shipping to Curaçao for almost 40 years.
Over the years, the company has also figured out other challenges, from thriving in an extremely competitive
beverage market with the influences of companies like Coke and Pepsi, to managing supply chain challenges during the pandemic thanks to its strong relationships with suppliers. Through it all, Soda Beers’ reputation has grown and solidified itself as a local favorite in the soda craze.
Those interested in the beverage can find it in local grocery stores, especially Associated Food stores and Harmon’s, as well as many restaurants throughout Utah. You can also learn more about the drink and use its product finder tool at sodabeers.com.
Magic in a cup
BY SUSAN FURNER, VP — CONSUMER ENGAGE MENT, UTAH FARM B UREAU
Work’s done for the day. You get home, change into comfy clothes, start the fire, turn on your favorite playlist or movie, and sit down with a cup of delicious hot chocolate. A modern Currier and Ives winter moment.
In Utah, the chances are that cup of hot chocolate is Stephen’s Gourmet Hot Cocoa. But what’s the story behind Stephen’s? It begins with Stephen Story, a food scientist, who earned his Food Science and Technology degree from Brigham Young University.
Blessed with a personal love for homemade cocoa and a perfect taste pallet, Stephen Story started mixing hot chocolate blends in his home kitchen. With quality ingredients he developed variations of hot chocolate that became a novel Christmas gift for his neighbors and friends. The response was overwhelmingly positive. It was a new and different cocoa and people started
gifting it to friends at Christmas. It soon grew into a business.
The Story’s son, Dallin, was born with cerebral palsy, so Stephen and his wife, Jan, saw Stephen’s Hot Cocoa as an avenue to create financial support for Dallin’s future.
Story believes the gourmet cocoa was a success because it’s a Utah product, it’s a quality product made with only the finest ingredients, and because of its connection to Dallin.
The multi-flavored, high-quality coca industry didn’t exist before Stephen Story started the industry. Story describes himself as an “idea guy” and with his entrepreneurial spirit and love for product research and development he has created other businesses.
Stephen Story is currently a CoFounder & the CEO of ModBalls, a healthy, clean energy snack made from all-natural ingredients.
Story sold the Stephen’s Gourmet Coca trademark, marketing rights and brand in the U.S. to Farmington-based
Indulgent Foods who is carrying on the legacy of innovative cocoa flavors.
Milk Chocolate cocoa is their most popular flavor, but Indulgent Foods offers a wide variety of gourmet flavors, using only the finest cocoa sustainably farmed in Ghana.
Feeling adventurous? Try a new flavor-there are so many to choose from!
• Chocolate Mint Truffle
• European-inspired Dark Chocolate
• Peanut Butter Cup
• Salted Caramel
• Chocolate Raspberry
• Old Fashioned Chocolate Malt
• Mexican Chocolate
• White Chocolate
• S’mores Cocoa
• Candy cane Cocoa with real crushed peppermint candy canes
• Citrus & Spice Wassail
Stephen’s Gourmet Hot Cocoa is a strong national brand and is available at national chain grocery stores and online.
So go ahead, put your feet up and sip the magic.
MIRACLE OF AGRICULTURE CATEGORY
UTAH FARM BUREAU PHOTO CONTEST Winners
BEUTAHFUL CATEGORY
KIDS IN THE COUNTRY CATEGORY
MICHELLE WARNER. CACHE COUNTY.
SHERRE FINICUM. KANE COUNTY.
CHRIS FARMER. SALT LAKE COUNTY.
Six Tips to Help Beat the Blues
BY JULENE REESE, PUBLIC RELATIONS SPECIA LIST, UTAH STATE UNIVERSITY EXTENSION
With the shortened daylight hours upon us, many may face the challenges of Seasonal Affective Disorder (SAD). SAD is a form of depression that can emerge during the late fall or winter months and is influenced by factors such as reduced exposure to sunlight and living at higher altitudes.
Recognizable symptoms of SAD
include weight gain, heightened appetite, cravings for carbohydrates, excessive sleep, daytime drowsiness, diminished interest in activities, feelings of hopelessness, and low energy levels throughout the day. SAD has been shown to affect women more than men, possibly due to hormone fluctuations. However, men are not exempt from experiencing SAD. In fact, 1 in 10 Utahns are at an increased risk of experiencing SAD, meaning chances are high that you have a friend or loved one who feels its effects.
The encouraging news is that proactive measures can be taken to counteract the symptoms of SAD. Consider these tips:
1. Engage in Outdoor Exercise:
Regular physical activity can diminish depressive symptoms by up to 50%. Choose outdoor exercises whenever possible, as exposure to natural sunlight enhances the benefits. Try incorporating outdoor activities into your routine, whether it’s
snowshoeing, skiing, hiking, or neighborhood walks.
2. Challenge Negative Thoughts:
Acknowledge and question negative thoughts and actively work to disprove them. Ask yourself questions about the evidence to support the negative thought. Don’t trust the automatic negative thought – challenge it to break the cycle. Then, replace the negative thought with a positive one. As you practice this, you will become more aware of unhelpful thought patterns and learn to shift to a more optimistic mindset for improved well-being.
3. Consider Light Therapy: Phototherapy or bright light therapy has been shown to be
effective in decreasing symptoms in up to 85% of women with SAD. Devices that deliver 10,000 LUX (a unit of measurement of light intensity) can be helpful when used in the morning since the lights can suppress melatonin. For best results, sit about 2 feet away from the light box for 20 to 90 minutes. Prices for this home device can be found for as low as $30. Be sure the light box is designed to treat SAD. If you find that you’re getting out of bed later and later in the fall, using morning bright light therapy will help reset your biological clock so you can get up earlier.
4. Cultivate Gratitude: Redirect your focus toward positive experiences by practicing gratitude. This intentional shift in perspective not
only boosts overall happiness but also acts as a deterrent against depressive symptoms. Information and articles abound on how gratitude can affect the brain.
5. Nurture Connections: The strength of your connections with friends and family profoundly influences your mental well-being. Foster positive experiences through phone calls, playdates, walks, hugs, or sharing daily highs and lows.
6. Prioritize Self-Care: Stay tuned to your personal needs for optimal well-being, and take proactive steps to fulfill those needs. Remember, self-care is indispensable for sustaining mental and emotional health. If you neglect to take care of yourself, who will?
Focused on Families and Futures
We’re proud of the relationships we’ve built with farmers and ranchers over the past 85 years. And we look forward to protecting families and their livelihoods for generations to come.
Learn more at fbfs.com/serving-you or connect with your Farm Bureau agent.
Agriculture As Décor
BY JULIA MISIEGO, FOOD & FARM WRITER, UTAH FARM BUREAU
Humans have decorated their spaces with items from nature for centuries.
Vegetation, wood, stone, even dried flowers and food. Many of the decorations were things they could gather from nature, or from what they could grow. We now mostly use artificial versions of the real product, because they last longer and can be more affordable, but natural materials are still very much in use and can be seen almost anywhere you look during the fall and winter holidays. Most of the decorations that are commonly displayed are grown by farmers. Here are a few examples of items that you may not think of as “agriculture”, but they are!
EVERGREENS
Using evergreens as décor is an ageold tradition. In the past, peoples in
northern climates with long winters would bring evergreen boughs inside. The boughs lasted for weeks after being cut and brought greenery, life, and hope to the inside of houses during cold, dreary winters and served as a reminder that spring would come again. We continue this practice today as seen in traditional Christmas décor, even in warm climates. To add an earthly, organic look, some evergreens are also decorated with dried citrus, spices, cotton and nuts (also agriculture).
Many Christmas tree farms and other sellers still offer real pine, fir or spruce wreaths and garlands, besides trees. The wreaths will only last up to three weeks, but during their time inside they give off a smell that we have come to associate with Christmas.
Utah has relatively few Christmas tree farms, with most fresh trees being imported from out-of-state.
However, Utah State University (USU) Extension maintains a list of local growers of fresh pine products at extension.usu.edu/forestry/resources/ forest-products/utah-grown-trees
CORN STALKS AND PUMPKINS
Many a porch is bedecked with corn stalks and pumpkins during the fall, and they all came from a field! Many farmers chop up the empty stalks after the corn is harvested and mix it in with other feed for dairy cows, but others bundle them and sell or give them away to be used as décor. Pumpkins or gourds can also be purchased from pumpkin patches or the store. Together, the stalks and pumpkins make for a very festive look, signifying harvest, abundance and plenty.
Corn and pumpkins grow well in Utah, making them easily accessible during the fall season. You can visit a local grower, farmers market or even
a grocery store to find pumpkins, gourds and corn stalks. Bonus points if you compost them or feed them to an animal when the season is over!
FLOWERS (DRIED AND FRESH)
It may seem like an unnecessary statement, but it’s still worth reiterating, that flowers are grown on farms! This is one of the most common and year-round way that we interact with an agricultural product meant solely for decoration. We often give fresh flowers as a gift to loved ones or to express condolences. They are available in most grocery stores as well as local farmers markets, flower shops and online stores. Dried flowers and stems are also sold as wreaths or long lasting floral arrangements.
According to USU Extension, the number of flower farms has increased in Utah from less than 20 in 2018 to almost 200 in 2023. Most of the new operations are small, urban micro farms usually run by women aged 30—40. Cut flower farms do not require large amounts of land to turn a profit, so it is more a more attainable agricultural crop than most to grow.
We all interact with agriculture every day, from the food we eat, to the clothes we wear, to the products we use. Even those living in the most urban environment interact daily with things that were grown by a farmer
somewhere. Even though food is the most top-of-mind agricultural product, we can’t forget that we owe some of our most cherished decorating traditions to agriculture too, especially during this winter season!
Classic Cowboy Cooking with an Expert Twist
BY KELSIE FO REMAN
With the shortened daylight hours upon us, many may face the challenges of Seasonal Whether you get out on horseback yourself or prefer to experience the cowboy lifestyle on screen in a Western classic, a Dutch oven is almost always involved when making dinner at camp. For good reason, Dutch ovens are one of the most versatile tools in the kitchen due to their ability to retain a steady temperature over an open flame, in the oven, and anywhere else you see fit. And to some, Dutch ovens are more than just the ultimate cooking utensil. Spencer Bowman, founder of Bowman’s Cowboy Kitchen, would go as far as saying that all of the best meals on the road are made in a Dutch oven.
“Spencer and his sons used to travel for their drilling business, eating out along the way,” says Robyn De Leon, current manager of Bowman’s Cowboy Kitchen and team member for three years. “They felt the best meals they had on the road came from the Dutch ovens they cooked on.”
These experiences with Dutch ovens inspired Spencer and his wife, Kay, to open Bowman’s Cowboy Kitchen in Cedar City, Utah. At first, Bowman’s would cook and serve meals on Dutch ovens, as a homage to Spencer’s time on the road. However, after Spencer and Kay’s son, James, went to culinary school, they decided to combine their classic cowboyinspired recipes with James’s fresh take on cooking for a new kind of culinary experience that was quick to delight the community.
Local favorites at Bowman’s Kitchen include the Iron County Belly Fill, served for breakfast on weekends. This crowd-pleaser boasts a hearty combination of potatoes, eggs, cheese, gravy, sausage, bacon, mushrooms, onions, toast, and tater tots—everything you need to fuel you for an adventure on one of the local trails. For burger lovers, the Iron Miners Burger features a mouthwatering mix of bacon, cheddar, mushrooms, pickles, an onion ring, lettuce, tomato, and bourbon sauce.
The Vaquero Mushroom Burger is another delicious standout, topped with homemade chimichurri aioli, provolone cheese, and beautifully sautéed mushrooms and onions.
Additionally, the homemade meatloaf, served with mashed potatoes and veggies, is a must-try for comfort
food enthusiasts. The Campfire Steak, featuring a choice grade cap sirloin topped with Bowman’s special chimichurri aioli, delivers a robust taste experience that perfectly combines elements of the wild-west with refined cooking. For those who savor steak, the prime rib, available on Friday and Saturday evenings around 4-4:30 pm, is smoked low and slow, offering a delightful indulgence that you won’t soon forget. For dessert, Robyn says that the Peach Cobbler and Bread Pudding Creme Brulee, whose recipes come from Kay’s kitchen, are two menu items that keep locals coming back.
Although Spencer and Kay retired in February 2024, and the restaurant is now owned by Sam Williams and Weston Jessop, the Bowman’s influence remains integral to every aspect of the restaurant. “The new
owners have an amazing vision for us,” says Robyn, noting that they chose to retain the name Bowman’s Cowboy Kitchen because they appreciate its origins and legacy. In fact, they are currently undertaking an extensive remodel while staying open for business and plan to add a specialty coffee shop run by Weston’s wife, Phyllis. “Once everything is finished, Bowman’s will be a thing of beauty,” says Robyn.
As if a delicious menu and inviting atmosphere weren’t enough to make Bowman’s a must-try spot in Cedar City, the restaurant is also located next to the Iron Springs Resort, making it wildly convenient for anyone
coming in from out of town who is looking to enjoy a cozy meal just moments away from their lodging. “Here at Bowman’s,” says Robyn, “We treat everyone who walks through our doors like part of the family.”
Bowman’s Cowboy Kitchen
3052 N Iron Spgs Rd Cedar City, Utah 435-708-0140
bowmanscowboykitchen.com
Business Hours: Tuesday-Friday: 11:00 am - 9:00 pm Saturday: 9:00 am - 9:00 pm Sunday: 9:00 am - 7:00 pm
Comforting Winter Vegetable chicken stew
Serves 6
BY HANNAH HASLAM, FOOD WRITER, UTAH FARM B UREAU
This stew is a hearty, comforting meal for a cold winter’s night. It has become a quick family favorite in my house.
INGREDIENTS:
1 large onion, diced
4 garlic cloves, minced
1 tbsp olive oil
1 butternut squash, peeled and cubed
2 sprigs rosemary, chopped
2 tsp fresh thyme
1 lemon, peeled with a vegetable peeler and roughly chopped (Make sure to only
TO SERVE:
Plain yogurt or heavy cream fresh parsley, chopped Chives fresh apples, chopped grated parmesan
PREPARATION:
1. The night before you want to make the soup: Place brown rice and black-eyed peas in two separate bowls, cover with water and let soak for 8-12 hours. When ready to cook, drain and rinse them.
2. Heat oil in a large pot (or alternatively, fry chopped bacon in the pot, then remove it and use some of the grease to cook with) add onion and 1 tsp salt- let fry until translucent.
3. Add the garlic, rosemary, thyme, and red pepper flakes stirring occasionally until fragrant.
get the yellow part, not the pith) + Juice
1 small head of cabbage, chopped into bite sized pieces
1 cup uncooked Brown rice, pre-soaked
1 cup uncooked blackeyed peas, pre-soaked
1-2 cups Cooked chicken. (I used smoked chicken, and it added
wonderful flavor, but a plain rotisserie chicken would work well too)
6 cups Chicken broth
1-2 slices of bacon, chopped (Optional)
3 dried bay leaves
¼ tsp red pepper flakes
1 parmesan rind (optional)
sea salt and pepper, to taste
4. Add the cubed squash and lemon peel and stir to combine.
5. Add soaked and rinsed brown grain rice and black-eyed peas, cooked bacon, chicken broth, bay leaves, parmesan rind (if using) salt and pepper (to taste) to the pot and stir around to combine everything. Cover with a lid and bring to the boil, then lower the heat and let cook for 30 minutes. Check every now and then to see if more broth is needed and gently stir around.
6. At 30 minutes add in the chopped cabbage and diced chicken and cook for another 10-15 minutes until the cabbage has softened and the chicken is warmed through.
7. Pour in the fresh lemon juice and stir. Make sure to fish out the parmesan rind if you use it.
8. It is ready to serve when the rice and peas are very tender. Serve in bowls with a dollop of yogurt (or drizzle of fresh cream), fresh parsley and chives, chopped apples and some parmesan cheese.
