NEW WORLD DISTILLERY Wasatch Blossom Utah Tart Cherry Liqueur AWARDED SILVER MEDAL: Sunset Magazine International Spirits Competition EDEN, UT, November 2019 — On the heels of being awarded a Bronze Medal by the American Craft Spirits Association in 2018, New World Distillery’s Wasatch Blossom Utah Tart Cherry Liqueur brings home a Silver Medal from the prestigious Sunset … [Read more...]
RAZZZZZ … Berries!
The Tagge family expands their fruit selection Raspberries, aka “razzleberries,” should actually be called “dazzleberries” because of the way their red nubs of flavor dazzle the taste buds. But this summer delight is not an easy picking. Raspberries are fragile, requiring care and cultivation. Thayne and Cari Tagge are hoping their efforts will result in some of the best … [Read more...]
Frei’s Fruit Market
Roadside market peddles produce for 63 years For 63 years, the Frei family has operated their open-air fruit market on Old Highway 91 in Santa Clara, Utah. Despite new roadways and changing consumers, Frei’s Fruit Market has persisted and evolved into a multi-generation family tradition that celebrates the bounty of the Beehive State. It started back in 1956 when most … [Read more...]
The future of farming in Utah: an interview with Jack Wilbur, a hybrid farmer
The future starts now The future of farming will look very different than it does today, just like the farming of today looks drastically different than it did 20, 30 years ago. However, the basic structure of the image of what future farming will be is being sketched and worked through right now. And it's a good thing too because, let's face it, Salt Lake City and its … [Read more...]
Fertile soil, the Soil Food Web, and High Desert Soilworks
The science of soil management Fertile soil is imperative for any successful farmer or grower. The Soil Food Web is the colony of organisms living in the soil. The food web is a complex living system that interacts with the environment, plants, and animals. When an agricultural town with a population of less than 300 turns out in high numbers for a workshop on soil … [Read more...]
Ferguson Fruit Orchard
Ferguson Fruit Orchard—As sweet cherry trees begin to produce fruit in late May and June, farmers across Utah are crossing their fingers that the sporadic spring frosts are finished for the year. This is also the time of year when Bill James, owner of the 100-acre Ferguson Fruit Orchard in Santaquin for 44 years, takes stock of his own, slightly different crop: Tart … [Read more...]
Krishna Food Forest & Farm—what is the permaculture concept?
Mimicking natural ecosystems The Krishna Food Forest & Farm , located behind the Sri Sri Radha Krishna temple in Millcreek, is a wonderfully accessible place for anyone in the area to learn about ecological food production while engaging with the Millcreek Permaculture Guild, a friendly community and leadership team. It is run by the Millcreek Permaculture Guild, which … [Read more...]
Solar farms present opportunity for sheep ranchers in Utah
It's not unusual to see sprawling solar farms now-a-days but, what the heck are those sheep doing? Tradition thrives along with new technology Hearing someone refer to themselves as an entrepreneur usually conjures up a certain stereotype: the young, hoodie-wearing, manic visionary pushing the latest techno breakthrough, or everyday types in their best suits … [Read more...]
Bangerter Farms update: “I can guarantee the land will never be anything but a farm.”
Legal change keeps the Bangerter's farmland productive A year after Farmington granted agricultural protection for the Bangerter family farm, a 22-acre plot of farmland, and ended any effort to put soccer fields on the site, the city’s economic development director still receives pleas to leave the property alone. Brigham Mellor says he gets about one email a week from people … [Read more...]
Paizlee’s Grass-Fed Beef
I can remember the moment that I first tasted a real hamburger. I was staying with family in rural Utah. Dinner featured homemade hamburgers prepared with beef from a locally raised, grass-fed cow. I remember the complexity of flavor being so unique that I had asked how the meat had been seasoned. “It wasn’t,” was the answer. “It’s just the beef.” I was amazed. Until that … [Read more...]
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