P. 8 VOLKER'S BAKERY • P. 26 PUTTING BEAR LAKE IN A JARP. 18 PHOTO CONTEST WINNERS

AUTUMN 2014

Vol. 60, No. 9

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COMMUNAL RESTAURANT BRINGS TOGETHER

FARMERS & FOODIES

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Farming is a business of uncertainty, but here’s something you can count on.Chevrolet presents this exclusive $500 private offer1 toward the purchase or lease of an all-new Chevy Silverado — the 2014 North American Truck of the Year. From the family of the most dependable, longest-lasting full-size pickups2 in America, rest assured your Silverado will keep you working without skipping a beat.

1 Offer available through 4/1/17. Available on qualified 2014 and 2015 Chevrolet vehicles. This offer is not available with some other offers. Only customers who have been active members of an eligible Farm Bureau for a minimum of 30 days will be eligible to receive a certificate. Customers can obtain certificates at www.fbverify.com/gm. Farm Bureau and the FB logo are registered service marks of the American Farm Bureau Federation and are used herein under license by General Motors. 2 Dependability based on longevity: 1987–April 2013 full-size pickup registrations.

FEATURES

From Pucks to Pastries: Volker's Bakery

Communal Restaurant Bringing Farmers & Foodies Together

Putting Bear Lakein a Jar

Dues and Benefits of Membership

Future of the Utah State Fair

The Ag Agenda: Harvest 2014

Keep the Holiday Spirits Safe

A is for Apple

2014 Photo Contest Winners

Discussion Meet Contest Prepares Future Leaders

2014 County Annual Business Meeting Schedule

Activist or Alarmist?

Utah Consumers Impacted by Data Breaches

Baxter Black: The Silent Partner

Classifieds

Photo: Best of Utah Winners Jeff & Jenny Christensen

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CONTENTS

Vol. 60, No. 9

p.26 p.12

p.18

p.8AUTUMN 2014

(ISSN 1068-5960)

Matt Hargreaves, Editor

Business Address9865 South State Sandy UT 84070-3205

General Inquirires [801] 233-3000Address Changes [801] 233-3009Farm Bureau News [801] 233-3003Classified Ads [801] 233-3010Fax [801] 233-3030

FB News e-mailmatt.hargreaves@fbfs.com

Websiteutahfarmbureau.org

National Ad RepThe Weiss Group9414 E San Salvador Dr #228Scottsdale AZ 85258[480] 860-5394info@thewei.ssgroupinc.com

Local Display Ad InfomationJennifer Dahl[775] 752-3061dahl@xmission.com

UTAH FARM BUREAU FEDERATION OFFICERS

Chairman and PresidentLeland J. Hogan*, Stockton

Vice PresidentStephen A. Osguthorpe*, Park City

CEO and Secretary/TreasurerRandy N. Parker, Riverton

*Denotes member of the Board of Directors

BOARD OF DIRECTORS

District 1Scott Sandall, Tremonton

District 2Ron Gibson, West Weber

District 3Ken Patterson, Syracuse

District 4Rex Larsen. Spanish Fork

District 5Scott Chew, Jensen

District 6Edwin Sunderland, Chester

District 7Craig Laub, Beryl

Farm Bureau Women's ChairBelva Parr, Lindon

Young Famer and Rancher ChairmanMeagher McConkie, Altamont

Periodicals Postage Paid at Sandy Utah and at additional mailing of-fines. POSTMASTER: Please send address changes to the Utah Farm Bureau Federation, 9865 South State, Sandy UT 84070-3205.

Published quarterly for all Farm Bureau members (April/Spring, July/Summer, October/Fall. December/Winter). Published expressly for farmer/rancher Farm Bureau members and others who specifically request copies. February, March, May, June, August, September and November. All eleven issues published by the Utah Farm Bureau Federation ln Sandy, Utah. Editorial and Business Office, 9865 South State, Sandy UT 84070-3205.

Cover Photo Alyssa Vincent Photography

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The Utah Farm Bureau Federation will be celebrating its centennial in 2016. With nearly 100 years on the Utah landscape, it provides me an opportunity to discuss a couple of critical membership issues.

Let’s begin with dues. Utah Farm Bureau prides itself on being a voluntary membership organization. Our state and national advocacy programs and activities are heavily dependent upon the commitment of our members and their payment of annual dues. This also includes youth activities, Young Farmers and Ranchers programs, Collegiate Farm Bureaus, State and County Fairs and more.

Utah Farm Bureau dues have grown modestly since 1950, increasing from $10 per year to our current $65. Increasing dues requires a proposal that is approved by the State Board of Directors, which must be ratified by the House of Delegates during open session at the annual State Convention. Dues increases come periodically, but are based on the need as the organization funds our activities as the recognized “Voice of Agriculture.” It should be pointed out that dues have not been increased in more than a decade. I am proud to report Utah Farm Bureau is on a sound financial footing and there is no current proposal to increase our membership dues.

Farm Bureau prides itself on member-driven policies that reflect the values and needs of our individual members, farmers and ranchers, rural communities, and Utah in general. We are proud of our roots of voluntary participation, fundamental principles of individual freedom, a free market economy, the United States

Constitution, limited government

and embracing the vision of the Founders as “One NationUnder God.”

Farm Bureau policies and principles provide the foundation for unparalleled success at the State Capital and in Washington, D.C. As the watchdog of personal responsibility, individual liberty, government accountability and limited government that governs closest to the people, Farm Bureau is successful because of nearly 30,000 member families in Utah and more that six million member families across the United States of America. We are actively engaged in the halls of Congress and on Utah’s Capitol Hill, testifying before Congressional and legislative committees on issues important to Utah Farm Bureau members!

Utah Farm Bureau is proud of the benefits available through membership. The foundation benefit is access to a wide range of insurance products and financial services. Farm Bureau Insurance’s beginnings are at the county level. Recognizing farmers and ranchers had unique needs, county Farm Bureaus banded together, sold stock for the needed capital and in 1950 incorporated the Utah Farm Bureau Insurance Company. As consolidations and economic efficiencies demanded change, in the 1980s we joined with Iowa Farm Bureau and became part of Farm Bureau Financial family of insurances – a partnership that is serving our Utah members well today. Nearly 90 percent of Utah Farm Bureau members participate in one or more of the Farm Bureau Insurance products.

Utah Farm Bureau members enjoy award-winning publications. The quarterly Farm Bureau News has been

recognized multiple times as the Best Farm Bureau Magazine and our regular newspaper for Best Farm Bureau Newspaper for a Farm Bureau under 80,000 members.

Farm Bureau sponsors a Farmer’s Market in South Jordan and the state’s longest running Farmer’s Market located in Murray Park – which celebrated 34 years this past summer. We are excited about our discount partnerships with General Motors, Case IH, Polaris, Les Schwab Tire Centers, Grainger, Utah ski lift passes, hotels, legal services, Lagoon, San Diego Zoo and many more. Check out the new Utah Farm Bureau Website – www.utahfarmbureau.org – and download our Benefits App at the Google Play Store or Apple iTunes store. It really pays to be a member of Utah Farm Bureau.

Some ask why those not involved in the farming and ranching industry choose to belong to Utah Farm Bureau. I’ll quote from a Farm Bureau member named Sarah: “I am not a farmer, but I am a Farm Bureau member. I believe that a safe, abundant, affordable food supply is vital to the well being of my family. It also is a component of a strong economy and our national security. Farm Bureau has and will continue to advocate for a strong agriculture industry in America through grassroots policy development and implementation!”

I agree with Sarah and hope you do too. A strong Farm Bureau and economically viable agriculture industry is good for consumers, and an independent and strong America!

B Y L E L A N D H O G A N , P R E S I D E N T,U TA H FA R M B U R E AU F E D E R A T I O N

Dues and Benefits of Membership

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With the 2014 version of the Utah State Fair in our rear view mirror, it provides an opportunity to reflect and further investigate some pressing issues.

The mission and vision of the Utah State Fair is more than 150 years old. Originally called “The Deseret Fair” its humble beginnings started in downtown Salt Lake City in October 1856, less than a decade after Mormon Pioneers entered the valley. In 1902 the Utah Legislature purchased the 67 acres the Fair Park currently occupies, originally called the “Agriculture Park.”

By way of personal disclosure, I am a member of the Utah State Fair Corporation Board of Directors appointed in 2010 and showed sheep during the 1960s and 1970s as a 4-H and FFA exhibitor.

The Fair Park belongs to the citizens of Utah. It is our heritage and has been at the center of our culture for more than 150 years. Sadly, the Coliseum and the Grandstand have met the wrecking ball and not replaced. The rodeo grounds are only partially completed. The buildings have been neglected and are in need of repair. But the State Fair maintains top spot as the most attended single event in Utah. With more than 300,000 people over 11 days enjoying livestock exhibits and rodeos, commercial vendors and unique fair food, and the sounds of the Beach Boys, the Fair is an unparalleled, affordable family event. Additionally, Farm Bureau members get an even more affordable 2-for-1-admission benefit of membership.

In 2013 Michael Steele, previously with the Real Salt Lake soccer team,

brought his talents and vision to the Fair Park as the new Executive Director. Sorely in need of a facelift, the Fair Park got some paint, asphalt and other badly needed improvements. The investments were made, but rain during 9 of the 11 fair days deterred attendance and created a financial crisis. For the first time, the Fair Park needed additional help from the Legislature.

While the financial need was very real, an auditor’s performance report identified some shortcomings. The internal problems were quickly addressed but the question of why doesn’t Utah do as well in attendance as neighboring states Idaho, Arizona and New Mexico drew considerable attention. On the surface, that question seems appropriate. My further investigation found some interesting facts. The Idaho State Fair includes admission to horse racing and para mutual betting. The New Mexico State Fair, similar to Idaho, has horse racing and wagering, but a casino as well that pays the State Fair $2.75 million a year. The Arizona Fair Grounds are home to the Phoenix Suns and NASCAR racing. So, I’d argue the auditor’s question seems a little like comparing apples and oranges or maybe grapes and watermelons.

The attention has been good. The Utah State Fair Corporation has tightened the ship. Staff changes and better controls on finances and labor have been valuable. The legislature and the governor have become more aware of the needs of the Fair Park. The Legislature appropriated funds to meet this year’s financial shortfall and another $2.5 million to rescue

the “Historic Register” livestock barns from being condemned, and work was completed just in time for the 2014 Fair.

The annual State Fair is a great venue to display and see what is best, most innovative and the most sought after products in Utah. But the bottom line is that agriculture remains the foundation. Urban dwellers and our school children seek out the sheep, cattle, dairy, hogs, goats and all things agriculture when visiting the Fair. Farm Bureau Women’s Committee Chair Belva Parr and her newly established “Birthing Center” with newborn animals was a huge hit. The 4-H and FFA youth create considerable excitement with the Junior Livestock Auction and bragging rights for the best purebred livestock in the Intermountain West is at stake at the Utah State Fair.

We need a commitment from our elected officials to make the Fair Park something all Utahns are proud of and will attend. But we also need a commitment from Utah’s agriculture community, our farmers and ranchers, to continue to bring our best crops, cattle, sheep and more to maintain the important connection with our city cousins and Utah’s school children! Contact your legislators and ask them to keep the Utah State Fair where it is and make it something we can all be proud of.

B Y R A N D Y PA R K E R , C H I E F E X E C U T I V E O F F I C E R , U TA H FA R M B U R E AU F E D E R A T I O N

Future of theUtah State Fair

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Harvest season is upon us, bringing with it that perfect blend of sunshine, crisp air and golden fields. While it is a farmer’s nature, it is harder for many of us to complain about the weather we have enjoyed this summer. High Pressure SystemDrought persists in some areas, but ideal weather elsewhere has our fields brimming with life and ripe for harvest. The farm-prices forecast, on the other hand, is less sunny. The bountiful harvest is putting pressure on crop prices: USDA projects mid-point pricing of $3.50 per bushel for corn and $10 per bushel for soybeans. These would be the lowest prices we’ve seen since 2009-10, possibly the lowest since 2006-07. With production costs higher than when we last saw prices at this level, USDA projects net farm income will drop 14 percent.

America’s farmers aren’t the only ones with big harvests this year. Commodity production abroad has been higher than usual to keep up with the demands of the global market.

Just as one harvest can vary widely from the last, the prospects for some sectors of agriculture are much brighter due to the tsunami of grain we are about to see. This year’s big harvest adds up to good news for farmers and ranchers

feeding livestock and rebuilding

herds after a long dry spell. After several challenging years, the outlook is good. Cattle prices even hit a record high earlier this year. Lower feed costs will give livestock and poultry producers a chance to regroup and rebuild.

The crop price forecast is not as ideal as the weather, but most farmers I know would rather have a bumper crop in their fields.

Snail RailAmerican farmers have worked together time and again to support public policy that allows agriculture to succeed, but our ability to address some challenges is limited. An example is the current rail congestion in the upper Midwest, where a booming energy industry is creating high demand for rail cars. Booming industry sounds like a good problem, if you had to choose one. But the infrastructure in the region is groaning under the weight of all the extra cargo, and farmers are the ones at risk of being left behind as they look for the most efficient way to get their crops to market.

With rail shipments already backlogged from a harsh winter, farmers will be hard-pressed to find adequate storage as they wait for the bottleneck to clear. As our bins and county elevators fill up, some of the grain will pile up outside,

exposed to the elements and at riskof spoiling.

Like crop prices, rail congestion is a market-driven issue, but we’re keeping an eye on it. Farm Bureau is monitoring the latest Surface Transportation Board reports and keeping in communication with the rail companies as they work to resolve the backlog and meet the region’s shipping demands.

Farmers will weather their share of storms this fall, but there is much to be grateful for with an abundant harvest. America’s farmers and ranchers will persevere, even as they face the constant challenges of competing in an inconstant marketplace.

Harvest 2014:A Bounty of Rewards and Challenges

B Y B O B S TA L L M A N , P R E S I D E N T, A M E R I C A N FA R M B U R E AU F E D E R A T I O N

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Bread, farmers’ markets and hockey: These are the main ingredients in one man’s life recipe for success and happiness.

That’s just it for Volker Ritzinger, an Austria-born Kamas resident and owner of Volker’s Bakery: He’s right where he wants to be; he’s got it all.

While the scope of Ritzinger’s accomplishments reflect his pride for his bakery they also manifest the distinct and delectable mark he’s left on the state of Utah.

Whether it’s his diverse and delicious bread made from an array of local produce, his partnership with

numerous Utah farmers, or his

ambitions for the state’s farmers’ markets, Ritzinger has made his mark not just as a bread maker, but also as a Utah visionary.

Ingredient 1: Bread

At the surface of Ritzinger’s imprint on Utah is his bread business, molded by 18 years of bread making experience and a collection of his family’s European recipes. He moved from Austria to Utah in the ‘90s at his brother’s encouragement, who raved about Park City’s quality of life. Ritzinger said he quickly fell in love with Park City and Kamas, and that’s when he decided to continue his family’s tradition in baking and selling bread, but with his own business.

After a couple of years as a pizza chef in some Park City restaurants, he soon founded Volker’s Bakery. Today, Volker’s Bakery produces more than 30 different bread products with some of the freshest, locally grown ingredients in Utah, including a variety of bread flavors, dips, strudels, pastries and even pizzas.

Ritzinger said practically any loaf he bakes with Asiago cheese is a best seller, including the Asiago Basil and Jalapeno Jack. He said his specialties, however, are the natural breads baked with daily-made sourdough starter that is flavored with mashed champagne grapes. He said since Volker’s Bakery avoids commercially produced yeast, the sourdough starter

B Y K A T I E M C K E L L A R , C O M M U N I C A T I O N S I N T E R N — U TA H FA R M B U R E AU F E D E R A T I O N

Kamas Baker LivesBest of Both Worlds

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brings out the creamy flavor of the bread and its seeds.

Volker’s Bakery also offers three signature bread dips: Balsamic Dip, Smokin’ Viablo, and Tomatillos and Cilantro Dip. For a full list of breads, visit Volker’s Bakery’s website at www.volkersbakery.com.

Due to his breads’ popularity, Ritzinger said in February he opened a physical store location for Volker’s Bakery in Kamas, even though he never really intended to. His success simply allowed for it when the opportunity presented itself, he said. The store is open Fridays, Saturdays and Sundays from 10 a.m. to 5 p.m.

Ritzinger said the most fulfilling part of his work is when he pulls a freshly-baked loaf of bread out of the oven.

“It’s the most beautiful smell,” Ritzinger said. “It’s just such a good feeling when you go in there and you pull out that loaf of bread. You know, with it comes another piece of life, actually, because it starts with no yeast. The sourdough starter brings it up, rises it, and it comes out as a beautiful thing that people love.”

Ingredient 2: Farmer’s Markets

Volker’s Bakery’s physical location is just the tip of the iceberg. Ritzinger said his bread products truck all over Utah to up to 25 farmers’ markets a

week, usually selling out of all 1,000 loaves made daily.

Having sold his bread to restaurants and retail stores in the past, Ritzinger said he’s found farmers’ markets to be the most fulfilling way to market and sell his products because he’s able to interact one-on-one with customers and display his bread in a unique and personal light.

“It’s not like your bread is just sitting there, on a shelf, next to Wonder Bread,” Ritzinger said. “At farmer’s markets you get to show it off, directly sell to customers and meet all kinds of new people.”

It was Ritzinger’s passion for local businesses that fed his desire in 2002 to create the Park City Farmer’s Market, which is held every Wednesday from June to October from noon to 6 p.m. at the Canyons Resort’s Cabriolet parking lot.

That passion drives him today to help the Park City Farmer’s Market reach its full potential.

In addition to running his busy bakery, Ritzinger manages the market’s more than 100 growers, inspecting their produce and encouraging them to strive for the freshest, organic products. He said he loves getting to know all the farmers and sharing, trading and buying products fromeach other.

For instance, Ritzinger said he buys basil from George Kolovis, a Salt Lake City farmer, who is currently growing a full acre for Ritzinger’s winter stock. “It comes in full circle to use local produce in our bread,” Ritzinger said. “The more local I can buy, the more money stays in the state and the more money stays with the farmer.”

It’s also a passion for “the little guys” that drives Ritzinger to stay involved with farmers’ markets and local growers, he said. He follows that philosophy in the way he manages Volker’s Bakery, as well. While his business has been extremely successful, Ritzinger said whatever the future has in store for him, he will always be careful to maintain a bakery that still puts quality first.

“Quality sometimes suffers when you get too big,” Ritzinger said. “You can only eat with one spoon. You only need so much money. As long as we keep our pace now then I’m super happy.”

After all, Ritzinger said keeping Volker’s Bakery at its level now it what allows him time to do keep doing what he loves during the winter when all the farmer’s markets are closed: hockey.

Ingredient 3: Hockey

Before Ritzinger moved to Utah and opened Volker’s Bakery, he said he thought he’d avoid the family bread-making business in Austria.

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“I played for the Austria national team as professional hockey player for a couple of years,” Ritzinger said. “I wanted to make it big in hockey.”

But then a major injury to his left eye caused him to re-evaluate his course in life. That’s when he rediscovered his passion for bread making.

Still, it didn’t mean he couldn’t have the best of both worlds.

Ritzinger said he has coached multiple ice hockey teams for boys ages 8 to 16 since 2006. A few of his Utah teams include the Flying Penguins, the Salt Lake Lightning and the Park City Ice Miners. His bakery even inspired the team Volker’s Bread Heads.

He said it’s a “dream come true” to be able to coach hockey during the farmers’ market off-season.

In a way, Volker’s Bakery has even made his continued involvement in hockey possible. He said he’s often

fundraised through the bakery for hockey equipment and travel costs.

For instance, Ritzinger said he used the bakery to fundraise about $15,000 to help a team he had together for eight years (he coached them since they were about 8 years old) fly to Europe and play in an international Austria tournament.

Without the fundraiser, many of the players wouldn’t have been able to afford such a trip, he said.

In addition to offering his bakery to his players for fundraising, Ritzinger said he even offers jobs to them so they can help their parents with team expenses and gain work experience.

“If you put your hands to work you never fail at life,” Ritzinger said. “When the boys work for me at the farmer’s market they learn how to handle money, interact with people and be social. It’s good for the kids.”Josh Cox, a 16-year-old from Herriman

who played for Ritzinger’s team in Europe and helps sell bread at the Park City Farmers Market, said he appreciates Ritzinger as a coach and as an employer.

“He always gives everyone equal amount of ice time and helps us all learn new things,” Cox said. “Plus, (working at the bakery) helps us so that everyone has enough money to play on the team ,and we all bond together more when we work together.”

Ritzinger said he even hopes to perhaps one day inspire some of his hockey players to start their own bakery.

“I really like what I do,” Ritzinger said. “I live it every day. (To have the bakery) and to still play hockey … It’s unbelievable.”

Volker’s Bakery is located in Kamas at 180 N. 200 West.

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Communal RestaurantSavors Bringing Farmers& Foodies Together

PROVO, Utah – There is a food renaissance taking place in Utah, and a claim can be made for Provo being at the forefront of deliciousness.

Known for years as the home of Brigham Young University and the associated cheap college food places that accompany campus life, Provo has been gaining a reputation for varied cuisine that pairs new tastes with local products. Nowhere is this truer than at Communal, part of the Heirloom Restaurant Group’s family of eateries.

The instant someone walks into Communal, they become aware this will be a different dining experience than they’ve had in the past. This is because of the signature ‘communal’ table running alongside the bulk of the restaurant. While it may appear odd at first, to share your table with strangers, owner Colton Soelberg relishes that interaction and in fact, seeks it out.

“If you notice when people go out to eat, they share everything – just like Sunday

dinner back home. I like that idea of

sharing things around and think it makes the experience better,” Soelberg said. “People often will sit down as strangers, but leave as friends. It brings people together.”

While the make-up of the restaurant is one thing, the food is really where Soelberg sees the potential for bringing people together – both in a figurative sense in the power of food, but also in a literal one because of where Communal sources its food.

While it’s almost impossible for a restaurant or a family to secure all of its food locally – especially with Utah’s climate, Soelberg aims to get as much as he can from local farmers. He does this to give diners better tasting food, but also to bridge the divide between farmers and consumers.

“The first difference in getting food from local farmers is the taste. The real win is the product is just better. It may be easier for me to get food from [a distributor], but it just doesn’t taste the same,” Soelberg said. “From an experiential standpoint, I think it enriches the experience when you have the

story behind the food as well. That’s why we buy things like apples from Rey Allred and eggs from Clifford Farms. I love the partnerships.”

Rather than focusing on cheap food to simply get you on with your day, Communal wants to make eating an experience you can remember; since it’s one less meal you’ll eat in your lifetime.

“If you think about your life, there’s a finite amount of things that you’ll eat…a finite amount of bites you’ll actually put in your mouth,” Soelberg said in an interview for a video vignette on Mormon.org. “Every single bite you take is one less bite that you’ll take in your whole lifetime – so for us, we want to make each one of those bites count.”

Soelberg and his Heirloom Restaurant Group is really focused on this point, in wanting to maximize the eating experience because of the value it brings to people’s lives. It is something emphasized at all of their restaurants, which also include Pizzeria 712 in Orem, Mountain West Burrito

B Y M A T T H A R G R E A V E S , E D I T O R ,U TA H FA R M B U R E AU C O U N T R Y S I D E M A G A Z I N E

in Provo, its catering business, and the corporate dinning the company offers for companies like Ancestry.com.

“I think as a country, certainly, we’ve lost sight of [food’s] importance in our life. We’re okay if we eat fast food for breakfast and lunch, and then our diners are in front of the TV,” Soelberg added in his interview on Mormon.org. “When we really take time to pay attention to what we’re eating and who we’re with, I think we have more of an opportunity to have an experience that makes our day better.”

“I want people to be more conscious of eating, not just running from one place to another. Eating is something that will pay you back,” Soelberg said.

In seeking to provide this meaningful experience, Communal seeks to emphasize local farmers as much as possible, to the point of creating ‘Farm-to-Table’ dinners at the restaurant. These are special, reservation only dinners that are open to the public in which the restaurant takesone night to highlight some of the farmersthey work with.

While some of the food grown locally doesn’t work when included in the regular daily menu, Soelberg likes to take it and highlight as much of it as he can for one night.

“It’s a different style of menu, with it being set ahead of time for those coming, but it’s been successful,” Soelberg said. During the winter, when most production has slowed down, Communal is looking at holding cooking classes instead, and then reprising the farmer dinners next year.

“The logistics of matching farmers and restaurants is really challenging,” Soelberg said. “Whether it’s delivery, the timing of when produce is ready, invoicing, consistency of a product, or high volumes of a single product, it can be challenging to match the expectations of the farmer and the restaurant.

Soelberg recalled his experiences working in bigger markets like New York City and San Francisco, and spoke of the opportunities they had because of restaurant distributors that were connected to farmers. He hopes that can happen here as well.

He added that while Provo may not have a lot in common with a metropolitan city like San Francisco, its culture is a lot more diverse than what appears on the surface.

“[The food culture] has changed a lot here from when I grew up. Part of it is that you have many people coming here to BYU from other places or serving LDS missions in other countries, and bringing those experiences back here,” Soelberg said.

After all, those connections with food are what Soelberg is trying to focus on. Building links with food and the farmers that grow it, in order for diners to have an experience that is … communal.

For more information on Communal or the other restaurants operated by Heirloom Restaurant Group, visit communalrestaurant.com.

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B Y A . J . F E R G U S O N , V I C E P R E S I D E N T – FA R M S A F E T Y, U TA H FA R M B U R E AU

The fall and winter seasons tend to be a time to bring families back together, especially after the mad dashing about and cramming in of all the summer activities. With children back at school and cooler temperatures in the air, it is easy find yourself thinking about the upcoming holiday activities andwinter fun.

The Utah Farm Bureau Federation would like to share a few ideas to help you and your loved ones to be safe and prepared for the seasons ahead. There are many families that will decorate both inside and outside of the house to show their holiday spirit. Whether you are hanging lights or carving a pumpkin, please take simple steps to keep you and your family free from injury.

Ladder SafetyUse a ladder for the hard to reach spots when decorating. The American Academy of Orthopedic Surgeons (AAOS) recommends using a step stool or ladder for the lower areas and an extension ladder for the high places, like a roof.

Be sure to inspect the ladder for loose rungs, missing parts, and set it up on a firm surface to keep it stable. For your protection, wear slip resistant shoes and always maintain three points of contact with the ladder (meaning two hands and one foot, or one hand and two feet). It is also important to

remember metal ladders conduct electricity. When hanging decorations near electricity outside, make sure you use a fiberglass ladder.

Remember, it is best to have two people working together when a ladder is involved, one to stabilize the ladder and the other to climb. Always avoid having to walk on the roof of the house to hang decorations, and if you must access the roof, the recommendation is the ladder should always extend three feet past the eave that will support it. A great app for latter safety is: Ladder Safety by the National Institute for Occupational Safety and Health (NIOSH).

Pumpkin carvingThe jack-o-lantern is a fun and common family activity for Halloween, but with the quest for the ‘best-carved pumpkin’ often comes many cuts and scrapes. The best recommendation, even for adults, is to use knives designated for carving and make sure hand and power tools are completely dry to help maintain a good grip on the knife or tool. The best knives, according to the AAOS, aren’t the largest and sharpest. These knives may become stuck in the pumpkin, and injuring oneself is likely when attempting to remove the knife. Instead, use a pumpkin carving kit, always cut away from your body and use small strokes when cutting.

Tree trimmingA treasured part of Christmas for many families is selecting the perfect tree to fit in the house. Trees in the house can pose a fire risk; about 240 homes a year suffer damages from Christmas tree fires. For real trees, keep the tree stand filled with water so the tree doesn’t become dry, because a dry tree will catch fire more easily. Make sure the tree is not close to a heat vent or any open flame, and use non-flammable decorations. A real Christmas tree can be left up for about two weeks according to the U.S. Fire Administration. Also, keep combustible materials, such as garland and greenery, at least three feet from any open flame. Keeping stockings in a different place other than fire place is a great idea.

LightsCheck decoration lighting and outdoor lighting for damage; discard those decorations with cracked sockets, loose or bare wires. Be careful to not overload electrical outlets and avoid connecting more than three strands of incandescent lights per extension cord. Outdoor lights should be plugged into a ground fault circuit; fasten lights to trees or the house to protect them from the wind, keep decorations at least 10 feet away from power lines, and be careful to not damage the cord’s insulation.

Keep the Holiday Spirits Safe

The lifeblood of America.

FB02-ML (7-14)

They’re the humble heroes who rise before dawn and battle

the elements. They put clothes on our backs and food on

our tables. Their genuine values and tireless work ethic are

an inspiration to us all. We appreciate all that America’s

farmers do and invite you to join us in saying thanks at

www.fbfs.com/SayThanksToAFarmer.

UTMagazine-Tribute(7-14).indd 1 7/14/14 10:57 AM

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Thoughts of autumn bring memories of falling leaves, chilly mornings, crisp apples and sweet apple cider. We bob for apples during harvest parties or munch on a candied apple at the county fair. We enjoy apple pie, apple cider, apple crisp, applesauce and apple butter. Almost as ubiquitous as the potato, apples are a mainstay in our American diet.

The apple was brought to the United States by the Pilgrims in 1620. In a beneficial exchange, the Pilgrims learned how to grow corn and vegetables from the Native Americans while the Native Americans learned how to grow apples from apple tree seeds, seedlings and small trees. The early American settlers could not grow fresh fruits and vegetables during the long, cold New England winters and so they found ways to preserve them. Apples were peeled, cored and hung out to dry on a big net or string tied to trees or posts.

Apples, often considered the “All American” fruit, are grown in 32 states. Apple growers produce 265 million bushes per year (about 12.7 billion pounds). Half of all apples grown are sold fresh while the other half is made into applesauce, apple juice or dehydrated apple products.

Apple trees arrived in Utah with the earliest pioneers, brought over the mountains in wagons and handcarts. These trees were planted right away and within a few years were helping the settlers survive the harsh Utah winters. Those early apple varieties included Sweet Winesap, Roxbury Russet, Ben Davis, Rhode Island Greening, Spitzenburg or Cox Orange according to Jerry Goodspeed, Utah State University Extension horticulturist. However, few Utah growers still produce these “old time” apples. They have been replaced with newer varieties adapted to Utah’s climate and consumer tastes.

Utah ranks 25th in apple production, with 14 million pounds in 2012. Marv Rowley of Mountainland Apples in Santaquin shares that “more and more consumers are recognizing the quality and flavor of Utah apples as outstanding and the demand for Utah apples continues to increase.”

The climate of Genola, in Utah County, is particularly beneficial to the growing of apples and Lynn and Sheryl Fowers of Fowers Fruit Ranch have orchards of Braeburn, Gala, Ginger Gold, Golden Delicious, Granny Smith, Fuji, Honeycrisp, Jonagold and Red Delicious apples.

Sheryl Fowers observes, “Utahns might not appreciate Utah apples like they should. Utah apples are squatty, rather than elongated, and often lighter in color and may not look as pretty. But compared ‘apple-to-apple’ with those from other areas of the country, Utah’s apples are sweeter, crisper, more flavorful and juicier.”

“Northern Utah has an ideal climate for producing better tasting apples,” explains Ron Zollinger, owner of Zollinger Fruit and Tree Farm in Logan. “Because of the shorter growing season, apples can be smaller in size than typical apples grown in Washington State. But the high elevation provides cool fall nights and even frost before the apples are harvested which help bring the flavor into the fruit by changing the starch to sugar.”

Apples are really good for youAn apple a day keeps the doctor away is a statement we have all heard from our

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Ais for

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mothers since we were toddlers. Is this statement still true today? After all, with the huge variety of fruits and vegetables available from around the world year-round, has the apple been supplanted by something healthier? Recent articles written about the nutritional value of such fruits as red grapes, red tart cherries, pomegranates or blueberries tout them as being super fruits because of their disease prevention qualities and/or ability to boost our energy levels.

However, just scrolling down an impressive list of topics regarding the healthy benefits of apples on usappleassociation.org suggests that apples could be considered another super fruit: Alzheimer’s patients moods

have been found to improve by drinking apple juice; apples boost your immune system; apple’s excellent fiber content boosts gut health; there are links between consumption of apples and apple products and improved brain health; apples help fight breast cancer, slow the onset of Alzheimer’s Disease, and eating apples helps prevent heart disease and strokes. Studies also show that both apple pectin and apple juice extracts may enhance the body’s ability to protect from colon cancer.

Apples contain Vitamins A, C, B6 and B12, along with thiamin and niacin. They are rich in pectin, which is known to reduce cholesterol. Apples contain as much fiber (two-thirds in the peel) as a whole bowl of

most popular cereals and are also good for diabetics. The soluble fiber in apples works to regulate blood sugar, and prevent its sudden fluctuation. Apples are fat free, saturated fat free, sodium free, and cholesterol free. They are a natural source of health-promoting phytonutrients, including plant-based antioxidants, which are found mostly in the peel.

So the ubiquitous apple is really quite remarkable. It is inexpensive, available year round and tastes great. Scientific research continues to support the health benefits of eating apples and apple products and validating Mother’s admonition that truly an apple a day will keep the doctor away.

Visit a local farmers market to purchase your favorite variety of Utah apples.

Ask your local grocer for Utah apples.

Eat a fresh apple or enjoy an apple productevery day.

Have some apple cider: Apple cider is the original American beverage.

Paradise Valley Orchard(every Saturday, Sept. - Oct)9971 South Highway 165Paradise, Utah 435-245-6203

Zollinger Fruit and Tree Farm(late October)1000 River Height Blvd.Logan, Utah 435-752-7810

Southridge Farms (new crop apples, will begin pressing Sept. 15) 900 South 300 WestSantaquin, Utah 801-754-5511(look for the Red Barn)

Southridge Farms fresh apple cider is also available at all associated grocery stores including Harmon’s. It is also available at Kroger’s.

Ways to enjoy Utah Apples this season

A few locations where you can purchase fresh pressed apple cider and pick up a box of Utah apples while you’re there!

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Kids in the Country - Jay & Barbara Wiseman, Spring Lake, Utah County

2 0 1 4 U F B P H O T O C O N T E S T W I N N E R S

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All In a Day's Work - Dianne Campbell, Smithfield, Cache County

2 0 1 4 U F B P H O T O C O N T E S T W I N N E R S

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Each year Farm Bureau plays host to the annual Young Farmer & Rancher (YF&R) Discussion Meet contest. The discussion meet contest is designed to replicate a committee or council meeting of sorts and helps prepare contestants for future endeavors where thoughtful discussion and earnest listening takes place.

Preparation is key to this competition and understanding the background of the topics is essential. The Discussion Meet has become one of Farm Bureau’s staple competitions and each year the competitors seem to raise the competitive bar. The format for the event gives each competitor an opportunity to give a 30 second opening statement after which contestants get 20-25 minutes to discuss and explore solutions to the given topic. Toward the end of the time period, each contestant will have a minute to prepare for their closing statement. Contestants then have one minute to sum up someof the discussion points andpotential solutions.

As I have watched this event over the years, I have learned that the most vocal contestant is not always the one who wins. Courtesy and helping others become involved in the discussion seem to be a common thread among the winners. It’s also clear that past winners seem to have a pretty good grasp on the given topics and have researched a variety of perspectives for each of the issues. All have thought through the issues and topics and have formulated reasonable solutions. They also look to others by asking inquiring questions to help the group come up with worthy solutions.

Whatever your strategy, the event is a lot of fun and it’s intriguing to watch. The following is this year’s list of questions and topics:

1. How would the condition of government-managed public lands change if they were managed privately? What are the pros and cons of government ownership of land versus private ownership?

2. Should farmers and ranchers be held liable for possible food-borne illnesses when the food item of concern can be traced back to their farms or ranches? Why or why not?

3. The farm bill crop insurance provisions offer a safety net for crop loss due to natural disaster and/or price risk. Should a safety net for livestock producers be developed, and what provisions might it include?

4. How can young farmers and ranchers work to encourage membership growth and member engagement for the county, state and national Farm Bureau organizations?

5. How should our nation’s policies balance concerns about food insecurity against concerns about the safety or environmental impact of modern agricultural technologies? What role should farmers have in discussing and debating these issues in our society and with our lawmakers?

Discussion Meet Contest Prepares Future LeadersB Y D A V I D B A I L E Y,V I C E P R E S I D E N T – O R G A N I Z A T I O N ,U TA H FA R M B U R E AU

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COUNTYBeaverCacheCarbonDavisDuchesneEmeryGarfieldIronJuabKaneMillardMorganNorth BoxPiuteRichSalt LakeSan JuanSanpeteSevierSouth BoxSummitTooeleUintahUtahWasatchWashingtonWayneWeber

DATE30-Oct*14-Oct*28-Oct15-Oct23-Oct9-Oct27-Oct*22-Oct**6-Nov*28-Oct7-Oct14-Oct5-Nov*21-Oct21-Oct9-Oct23-Oct13-Oct1-Oct7-Oct28-Oct

TIME6:00 PM*7:00 PM*6:00 PM7:00 PM6:30 PM7:00 PM7:00 PM*6:00 PM**6:30 PM*7:00 PM7:00 PM7:00 PM6:00 PM***7:00 PM7:00 PM6:00 PM7:00 PM7:00 PM*

LOCATIONFairgrounds in Minersville*Planning & Zoning Building in Price*USU Building in RooseveltHuntington Senior Citizens CenterFoster'sCrystal Inn in Cedar CityStotz Equipment in Nephi*Gold Room above the Rancher Café****Jordan Valley Water Conservancy District Garden ParkShay Lewis Shop in MonticelloCourthouseFairgrounds***USU Building in VernalCounty Building in ProvoDon Pedro's Restaurant in Heber CityInsurance office in St. GeorgeWayne County Courthouse*

* Contact Regional Manager for information

ANNUAL BUSINESS MEETING SCHEDULE 2014

The Utah Farm Bureau hosts the annual YF&R Meet at our annual convention in November. This year, the preliminary rounds will be held on November 19th starting at 5:00 p.m. at the Davis Convention Center in Layton. The final round to determine the winner will be held during the general session of the UFBF convention on November 20th. The YF&R Discussion Meet is open to any Farm Bureau member between the ages of 18 and 35. You can register by contacting me at 801-233-3020 or david.bailey@fbfs.com.

We also host similar discussion meet competitions for FFA students across the state as well as a discussion meet

for college students with our SUU, Snow and USU Farm Bureau chapters. In each competition, participants have the chance to win some great prizes. In the YF&R event, first place takes home a new ATV sponsored by IFA and an expense-paid trip to the American Farm Bureau convention in San Diego, California. There they compete against state winners from across the county for a chance to take home a new GM truck.

The college competitors compete for an expense-paid trip to the national collegiate competition where they compete for a $2,500 scholarship. Finally FFA students compete at the county level

for and expense-paid trip to the state YF&R Leadership Conference where they compete for an iPad and cash prizes. The FFA competition and prizes are sponsored by Western AgCredit. Runner’s-up of each event also receive some fabulous prizes.

If you have never participated in the discussion meet at any level before I encourage you to find someone in your county who has and get familiar with the structure and topics of discussion. To get signed up and for more information about these exciting opportunities to compete, please contact your county YF&R chair or you can always contact me at801-233-3020.

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It can be hard to interpret the myriad messages we receivMaybe you saw the headline a few months ago. Maybe you didn’t. “Subway Phasing Out Bread Additive After Blogger Flags Health Concerns”. Maybe yoMaybe you saw the headline a few months ago. Maybe you didn’t. “Subway Phasing Out Bread Additive After Blogger Flags Health Concerns”. Maybe you have an opinion. Maybe you don’t. Hopefully by the end of this article, you will have an informed one.

A Little BackgroundShe calls herself the Food Babe. She’s not a registered dietitian, nutritionist, food scientist, toxicologist, health professional, or mom – but she’s popular. Her crusade to “investigate what’s really in your food” and “change the world” has caught the attention of thousands (319,000 followers on Facebook and 46,000 Twitter fans). Meet Vani Hari – the blogger responsible for the online petition that ultimately persuaded Subway to announce that they will no longer use azodicarbonamide (a food additive) in their fresh-baked breads.

Her website is attractive and well designed. It’s catchy, flashy, and almost compelling. I suppose that’s what you’d expect from someone with a computer science degree. She portrays herself as an average consumer and blames the food industry for health problems that sent her to the hospital 10 years ago. Here’s her message to those who visit her website: “You can expect to learn the truth about harmful ingredients in processed foods and how to avoid the stuff the food industry is trying to hide! You will also learn how to make the right purchasing decisions in the grocery store so that you can create a life-long habit of choosing healthy food.  I would love you to join my personal email list to stay up to date on hidden truths the food industry doesn’t want you to know about and the big changes that are happening in our food supply.”

Sounds noble – even commendable, right? But is it? I wonder how many people notice the disclaimer she includes at the end: “I am not a doctor or registered dietitian… No responsibility is assumed by the author nor anyone connected with this website

for the use of this information and no guarantees of any kind are made for the performance or effectiveness of the recommendations provided.”

Why is it that the average consumer is so easily persuaded by scare tactics, anecdotes, and testimonials? Why do we tend to believe whatever an individual tells us about their experience even if it clashes with scientific literature and evidence? Why do we listen to self-proclaimed experts (some might even call them “quacks”) who provide medical therapy or nutritional advice but lack legitimate credentials, education, and training? Perhaps we would be better off if we followed this advice from one of my college professors: “If you believe everything you read, you shouldn’t read.”

The Food Babe’s approach isn’t highly favored within the scientific community. Some reviewers have referred to her as a “shock jock” who relies on emotion and personal anecdotes instead of reliable evidence. Some call her an opportunistic alarmist who bullies food companies for

ACTIVISTOR

ALARMIST?

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personal gain. Others contend that her accusations are full of logical fallacies and are scientifically unfounded. Health fraud is a real thing and being a smart consumer in world that markets so many conflicting ideas can be a difficult and exhausting challenge. Let’s explore just two of the many methods that alarmists often use – as reported on the Quackwatch website. For a more comprehensive list, go toquackwatch.com.

Methods and ExamplesAlarmists Use anecdotes, pseudomedical jargon, and testimonials to support their claims.An anecdote is a story or example used to support a general claim. They’re good attention-getters but they rarely prove anything. Separating cause and effect from coincidence can be difficult. But if someone tells you that Product X has cured them (testimonial evidence), be skeptical. Many single episodes of disease end with just the passage of time and most chronic ailments have symptom-free periods. Establishing medical truths requires careful and repeated investigation – with well-designed experiments.

History is full of examples of people who were fooled by a worthless remedy. For example, during the early 1940s, thousands of people became convinced that “glyoxylide” could cure cancer. Yet further analysis showed that it was simply distilled water. Many years before that, when arsenic was used as a “tonic”, countless numbers of people swore by it even as it slowly poisoned them.

Alarmists are Opposed to Ordinary Food Additives and PreservativesFergus Clydesdale, a professor of food science at University of Massachusetts acknowledges that the Food Babe is

“very clever… [and] seems to know what buttons to hit when it comes to stoking concern in consumers over what’s in their food.” However, he also notes that many scary-sounding chemicals and ingredients occur in foods naturally. For example, one could argue that peaches are poisonous because they contain cyanide in the pit. As the expression goes, the dose makes the poison.

The Food Babe believes that azodicarbonamide is linked to asthma and cancer and cites studies done on rats to make this claim. But, as another blogger reminds us, we can’t assume that outcomes observed in rats can be applied to humans. Even if this was so, in order for an average human (weighing 136 pounds) to experience any of the side effects that rats from one study displayed after exposure to azodicarbonamide, they (a human) would have to eat approximately 10,000 - 30,000 pounds of bread over a 28-day period.

The fact is that the tiny amounts of additives used in food pose no threat to human health. Some actually protect our health by preventing spoilage, rancidity, and mold growth. Azodicarbonamide, for example, conditions dough and keeps bread fresh. It extends the shelf life so that bread doesn’t turn stale and moldy. Blogger Julie Gunlock says this: “Personally, I’m glad preservatives like this are used to protect me and my kids from biting into a moldy sandwich and I’m glad Subway is able to keep prices low so that I can get a quick, low fat, loaded-with-veggies sandwich when I’m out running a billion errands.” She also notes that azodicarbonamide is a common additive used in other food products and many grocery-store breads. Without it, there would

be greater food waste and ultimately higher food prices to compensate.

One of the Food Babe’s main objections to the azodicarbonamide additive seems to be that it’s difficult to pronounce. Here’s her philosophy: “When you look at the ingredients on a food label, if you can't spell it or pronounce it, you probably shouldn’t eat it.” Sometimes that works – but it’s too simple. Nutritionist Colby Vorland contends that the average person has trouble pronouncing “pyridoxine hydrochloride” (Vitamin B6) – which is an essential and important vitamin in human health. Avoiding food products that contain big-word ingredients doesn’t always make us healthier.

It’s interesting to me that an online petition circulated to consumers via social media can have such a drastic effect in such a short amount of time. In some ways, that’s good -- because it demonstrates how much influence consumers can have. At the same time, it’s a little disconcerting that food companies are willing to cave to public opinion to avoid negative publicity. As consumers, we have a responsibility to get the facts and use our scientific inquiry and reasoning skills to get informed. That applies to what's-really-in-your-food campaigns, documentaries, social media discussions, and every-day conversations with people in our lives. Just because something is popular doesn’t make it right.

SOURCESQuackwatch (www.quackwatch.org)Food and Drug Administration (www.fda.gov)NPR Blog (http://www.npr.org/blogs/thesalt/2014/03/06/286886095) Independent Women’s Forum Blog (http://iwf.org/blog/2793130/Useful-Idiot-Alert:-The-Food-Babe)Skeptic Reddit Blog (http://www.reddit.com/r/skeptic/comments/1xafd5)

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Utah residents continue to be impacted by security breaches in a variety of different ways. Two recent security breaches highlight the challenge faced by consumers and the need to understand what to do if you are a victim.

The first breach came from Community Health Systems, a health care provider that operates 206 hospitals across the country, including the Mountain West Medical Center in Tooele. The hospital should be sending out notification letters to the 4.5 million individuals that had their data stolen. They are also offering free credit monitoring services to those who have been impacted. The data taken includes essential items that ID thieves could use to obtain loans, including names, social security numbers, and birthdates. For more information on this incident see their community press release athttp://goo.gl/0WwBFW.

The second major breach occurred at popular home improvement chain Home Depot. This breach has more widespread impacts on Utah residents. A summary of the affected areas by zip code and city is included below.

Estimates indicate that the Home Depot breach could include the information of more than 60 million consumers, a staggering number of households. There are indications that the ongoing security breach went on for more than five months before it was discovered.

While the offers of credit monitoring services may help for a couple of years, many ID theft victims often face problems for much longer. When credit card numbers are stolen they are only as useful for as long as the account is open. When personal identification with names, social security numbers and birthdates are stolen they can be of use indefinitely. ID thieves might wait years before trying to open new accounts, meaning that the cost to consumers will not go away after a couple of years. Thieves can do more with this information than open new credit accounts; it can be used to obtain housing, apply for jobs, utilities, insurance, medical benefits and social service programs. Some ID thieves even provide false information to the police, leaving frustrated consumers with criminal records to clear up.

Since data breaches may not be discovered until months later and the impacts can remain for years, consumers need to be willing to take the responsibility of monitoring their credit and personal information closely. Consumers can pull their credit history for free from each of the three credit bureaus at www.annualcreditreport.com. They need to look carefully at the name variations, addresses, jobs, and credit accounts that are listed. Any of those items that you do not recognize may indicate a mistake or that your identity is being used without permission.

Sometimes personal information can be obtained after an email account has been compromised. Consumers can check their own email addresses to see if they are one of the more than 174 million know to be compromised at https://haveibeenpwned.com.

Ultimately we cannot rely on others to protect the information we give them. We need to make a review of our credit history and personal information a regular part of our schedule, much like spring-cleaning or putting yards to bed for the winter.

BY LUCAS MARTIN, STATEWIDE FAMILY FINANCEEXTENSION FACULTY, USU EXTENSION

Utah Consumers Impactedby Data Breaches

American Fork 84003Centerville 84014Layton 84041Lindon 84042Riverton 84065Sandy 84070 & 84092Tooele 84074West Jordan 84088Park City 84098West Valley 84120

Ogden 84404 & 84405Provo 84601Richfield 84701Cedar City 84720St. George 84770Washington Co. 84780Salt Lake City 84106, 84115 & 84121

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LAKETOWN, Utah – Few areas in Utah are as synonymous with food as is Bear Lake, in northern Utah’s Rich County. As vacationers and locals come to the lake to recreate and escape the heat found elsewhere in the state, the tiny towns of Laketown and Garden City swell to accommodate the eating of one flavorful crown jewel – Bear Lake raspberries.

The apex of visitors comes in early August during the area’s ‘Raspberry Days’ celebrations. While the delicate fruit is at its peak during the late summer months, one local company is growing its reputation for putting the best Bear Lake raspberries in a jar to enjoy year-round.

“We make jam the way your grandma made it; simply, and with only three ingredients – raspberries, sugar, and pectin. That’s it. ,” said Patrick Floyd, owner of Chad’s Raspberry Kitchen in Laketown, Utah. “I figure why use preservatives? Sugar preserves it well

enough. While our jam may have

a shorter shelf life than others, it’s a better product.”

What’s in a Name?The company was founded in 2000 and got its name from Patrick’s older brother, Chad Floyd, who was blind from the age of five. Born with an immune deficiency, Chad received a liver transplant in 1987 but suffered an infection the following year, which led to his blindness. It also left his parents, Craig and Jane Floyd wondering how to help Chad lead a productive life and provide for himself.

“We started making popsicles and selling them at a local store,” Patrick Floyd said. “Eventually that store was sold and so we looked for a new business opportunity to help Chad. The former owner of the store sold us her recipes for jam and syrup, so we plumbed our basement and started making jam.”

The early logos created by the family for their products spoke of the

influences behind the product, with a bear wearing glasses and using the iconic white cane often used by those with visual disabilities.

The family focused on jam and syrup to distance themselves from the crowded local fresh fruit market. The company grew enough to provide steady work and income for the boys until Chad went to school at Weber State University and Patrick left on an LDS mission in Arizona.

Upon returning and completing a degree in marketing from Utah State University in 2011, Patrick approached his parents about buying the business outright – looking to expand the business. Sadly, before the business grew to where it is today, Chad succumbed to an infection and passed away in 2012. Determined to see it succeed, Patrick continued on and has added new lines of products, all with Bear Lake raspberries at the center.

“This is an elbow-your-way business, and we’ve had to make our products

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stand out. That’s why we don’t make jam with citric acid and corn syrup,” Floyd said. “We also have raspberry jalapeno jam, raspberry salsa, seedless jelly, and we also teamed up with Cox honey for Chad’s Raspberry Honey. We also look to unveil a few new products this holiday season.”

The emphasis on new products is needed because of the natural ebb-and-flow of jam sales throughout the year. Prime sales of jam and jelly take place between April and December nationally, with a noticeable drop-off in the wintertime.

“We’re not quite sure why this happens, but we’re hoping these new products will extend that time period a little,” Floyd said.

Farm-to-ForkWhat makes the product even more distinctive is that the Floyds control the entire process by growing the berries themselves. The family planted 4.5 acres of berries summer-bearing raspberries. These differ from the popular everbearing raspberry that is commonly sold in greenhouses in that summer-bearing plants don’t produce fruit until

the second year of growth. The plant uses its energy growing its cane (the woody stem portion of the plant), and then diverts its energy the second year into producing berries. Everbearing plants are able to produce fruit on their first-year canes (primocanes) as well as during the second year.

According to Floyd, the problem with using everbearing varieties for his farm is that because of the shorter growing season in northern Utah, there isn’t enough time for the plant to grow tall enough with raspberries in order for him to use his mechanical harvester. So Floyd uses the summer-bearing variety, which requires him to prune off the last year’s canes each spring.

“It’s actually not a great growing region for raspberries because of the risks of frost and shorter growing season,” Floyd said. “Of the 12 years we’ve been growing berries, we’ve only ever had four full harvests. Those aren’t great odds. But we do get the great ranges in temperature, leading to sweet fruit, and people have been growing them here for so long that we have we have that reputation.”

Critical to Floyd’s success has been partnering with good organizations. In working with Utah’s Own, Floyd found a group dedicated to helping small food producers succeed by leveraging marketing opportunities and making them available to the smaller companies. They have also found shelf-space in Harmon’s Grocery stores, among others, and found them to be a great ally.

“[Harmon’s] really focuses on quality, which is where we want to be,” Floyd said.

Despite the challenges of growing berries and growing a business, Floyd is hopeful and anticipates attract new customers once they get a chance to taste his product. Walking alongside the 2.5 miles of berries has given Floyd plenty of time to think about the legacy his brother left behind and the emphasis on quality that has become a sweet hallmark of Chad’s Raspberry Kitchen.

In addition to retail locations throughout Utah, those interested can learn more about Chad’s Raspberry Kitchen and place orders online at chadsraspberrykitchen.com.

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She patiently listens to stories you tellRecounting the skill of your blue heeler mate.She wishes, herself, if that dog was so smartYou could teach that pot licker to open a gate!

She offers opinions that seldom sink in‘Til time, oft’ as not, proves she was right.But it’s darn hard to figger how she could’a known?You’re not the only one who worries at night.

She’s old as the mountain and young as the springTimeless in labor and wisdom and love.Of all of God’s creatures that man gets to shareThe wife of a cowman was sent from above.

So lay there tonight when you go to bed.Remember your partner, she’s tried and she’s true.You’re lucky, my man, to have such a friendTake care of her, ‘cause she takes care of you.

Her name’s on the note at the Valley Bank, boys,Though she might have questioned the loanShe signed her John Henry ‘neath yours on the lineAnd she will ‘til the kids are all grown.

Nobody’s counted the pickups she’s pulledOr measured the miles she’s put on the rakeKept track of the pancakes or lunches she’s packedOr the number of times she lay there awake

Praying her prayers for the man in her bed.God only knows, ‘cause He’s keepin’ track.She’s buildin’ up interest somewhere down the lineTo use in a trade on your first cardiac.

She puts up with cows she knows you should cullScourin’ calves on the livin’ room floor,Tracks in the bathroom and mud on the sheets,Flies in the kitchen from broken screen doors.

BY BAXTER BLACK, DVM

The Silent PartnerO N T H E E D G E O F C O M M O N S E N S E

29

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Farm Bureau Ad.9.14.pdf 1 9/17/14 3:25 PM

31

IMPORTANT NOTICE1. Non-commercial ads for Utah Farm Bureau members selling items they grow or make themselves, or used machinery, household items, etc., they themselves have used in the past. Each member family is entitled to one such ad free in each three-month period. Ads can be up to 40 words or numbers such as phone number or Zip. Words such as “For Sale” are included, initials and numbers count as a word. All words over 40 cost 25 cents each. Ads over 40 words not accompanied by the extra payment, or not meeting the above requirements, will be returned to the sender. Family memberships cannot be combined to create larger ads, nor can a membership be used for free classified ad purposes by anyone other than immediate family members. Ads run for three months.2. Commercial ads for Utah Farm Bureau members where the member is acting as an agent or dealer (real estate, machinery, handicraft items made by people outside the member family, etc.) cost 25 cents per word. Payment MUST accompany such ads or they will be returned to the sender. Members are entitled to one such ad. Ads run for one month.3. Ads for non-Utah Farm Bureau members cost 50 cents per word. Payment MUST accompany such ads or they will be returned to the sender. Ads run for one month.In all ads, short lines requested by the advertiser, extra lines of white space, and lines with words in all caps count as 6 words per line. Ads with borders and bold headlines may be submitted and placed within the classified section, but will be charged the display advertising rate. Please contact the classified advertising department for further information. No insurance ads will be accepted.***DEADLINE: ALL ADS MUST BE RECEIVED BY THE 15TH OF THE MONTH IN ORDER TO APPEAR IN THE NEXT ISSUE. EXCEPT FOR THE JANUARY ISSUE, WHICH HAS A CLASSIFIED DEADLINE OF DEC. 5.Only free ads (Category 1 ads of 40 words or less) will be accepted by telephone at 801-233-3010, by fax at 801-233-3030 or e-mail at aboyack@fbfs.com. Please include your membership number. Ads must be received no later than the 15th of the monthMail ads, typed or neatly printed, with any payment due, to Utah Farm Bureau News, Classified Ad Department, 9865 South State Street, Sandy, UT 84070-2305. Free ads must be resubmitted by mail, telephone or fax after running for three months. Ads for which there is a payment due will be run as long as payment is received in advance.

ALL CLASSIFIED ADS will be listed on the Utah Farm Bureau web page unless the Utah Farm Bureau member specifies otherwise when placing the ad. The ads on the web site will run concurrently with the classified ads in the Utah Farm Bureau News. NOTE: The appearance of any ad in the Utah Farm Bureau News does not constitute an endorsement or approval of the service or merchandise offered. While every effort is made to ensure the legitimacy of services or merchandise advertised, the Utah Farm Bureau News or the Utah Farm Bureau Federation accepts no responsibility or liability for services or products advertised.

AUTOMOTIVEFOR SALE: 2011 Ford F-150 Ext. cab. Eco-boost motor, 135,000 miles. Indigo Silver exterior & gray interior. CD player, cruise, power everything. Tow Pck. & trailer brake. $14,500 OBO – Contact David @ 801-360-1105. http://goo.gl/WAhfcX.FOR SALE: ’67 Chev C30 Truck. V8, 4 sp., rear dual wheels. 12’ steel flatbed with 4’ sides. Make offer. Doug, 801-277-1578.

FARM EQUIPMENT:FOR SALE: 2 Hobart 303 welders. 3” irrigation pump, power take-off driven, homemade bone meal, 14’ wide sweet. 801-391-6663. For sale: Truax 816 grass drill 10 feet wide grass box and small seed box new tires new rubber seed gaskets drill is in very good condition.  $9500. 435-678-2984.FOR SALE: 2008 Massey Fergusson 2050 3x3 baler complete with; 2002 Phiber AC 3102 tag-along hydraulic hay stack wagon. Jeff Christensen, 435-760-2324.FOR SALE: 6’ wide pull behind tandem disk. $350. 435-828-1904.FOR SALE: Hay shed comprised of 165 -2’x12’x20’ beams & 9 – 2’x40’ solid beams. 12’ International packer; 14’ International Disk; 840 Allis Chalmers front-end loader (needs a motor). Lots of steel fencing. Kaysville 801-698-7014. FOR SALE: Farm Machinery: 3 forage wagons, 1 JD corn & hay chopper, 1 Knight 350 manure spreader, 1 Knight 7725 manure slinger. Call 801-254-4550 or Cell: 801-259-5161.FOR SALE: 1953 John Deere Model 40, Wide Track. Great for parades, work or plowing you drive way. PTO, 3-point. New head, valves, points and wire, starter, 6v battery and exhaust. Built in Jan. 1953. First year, First Month of the NEW MODEL. $4,300. Possible trades welcome. Call Dan at 801-641-1666. Visit http://goo.gl/eDF4oL for online listing and photos.INTERNATIONAL PLOW: Model 314. 2 way, 3 bottom. In good condition. Asking $1100. 801-876-3390. Best time to call is from noon on. CORRAL PANELS: gates, new, 16 gauge, top quality, best prices. Delivery possible. St. George, Ken. 435-632-5536.FOR SALE: Limb chipper, Vermeer 9 inch capacity, 50 horsepower diesel engine. Mower, 5 foot Bush Hog. Loader, off of a Ford 860 tractor. For more information call Larry, 801-254-3094.

FEEDStraw 3x3x8 bales. Barn stored, weed free. $18.00 per bale. 801-940-2260. Layton

LIVESTOCKBRED HEIFERS FOR SALE – 50 head of registered Polled Hereford heifers. Top bloodlines and EPD's.  Outstanding quality from a proven program.  Take all or part, with or without papers.  Contact Phil Allen and Son,  Antimony   Phone 435-624-3236ROCKY MOUNTAIN ANGUS SALE: Saturday, Nov. 8 at 1 PM at the Weber County Fairgrounds in Ogden. Selling over 60 head of registered Angus females and bulls. For information contact Sale Manager, Judy McCalmant. 801-540-6818 or 208-674-5679.UTAH CATTLEMENS CLASSIC ALL BREEDS BULL SALE: Wednesday, December 3rd, 7 PM at the Utah State Fairgrounds. Selling over 50 bulls, of seven different breeds. For a sale catalog or information contact Sale Manager, Judy McCalmant at 801-540-6818 or 208-674-5679. Sale is sponsored by the Utah Cattlemen’s Association. FOR SALE: Columbia Breeding Stock. Good selection of yearling rams and replacement ewe lambs. 30 years of breeding to the best. 2014 Micron 22.4. Come pick your own at the farm. Reed F. Christensen, 435-436-8792 evenings or early morning. 20 Top Quality Hereford females for sale. Weaned heifers and mature cows available.  Line One registered and commercial females for sale.  See more at www.johansenher-efords.com or call Jonathan/Craig Johansen @ 435-650-8466/435-381-2523.FOR SALE: Holstein Springer heifers. All A.I. bred, using sex semen from 50 yr. A.I. herd. Call Kent, 435-851-6786 or 435-528-7546. REAL ESTATEDWELL REALTY GROUP, BRENT PARKER, (435)881-1000: Cache Valley Home with large 16' x 30' covered patio. Drip system for  garden. Storage shed plus lean. Heated 24' x 36' workshop with 220 power. 60 Acres in Cache Valley.  Majestic setting with incredible views of the valley.  Beautiful home site with recreational land.642.94 Acres of Farm Property in Cache Valley.  Price Reduced.  Unique. Part in CRP.  Year around spring. 7.51 Acres in Cache Valley.  Building lot with irrigation water.  Lots at Bear Lake.  Views.  Cache Valley home on almost 11 acres.  Beautifully landscaped, water rights, fruit trees and berries, two ponds, horse pasture, solarium and koi pond. 6.41 Acres in Cache Valley.  Also 10.01 acre parcel.  Views.  Horse Property.  Well permit. Home on 1.49 acres in Cache Valley.  Price Reduced!  Great ranchette. Shop and 2 pole barns. Home on 1.52 acres in Franklin.  Fish pond and well landscaped. Beautiful setting. 2,414 Acres in Cove.  Beautiful recreational property with cabin and campsites. Located up High Creek Canyon.  10.23 acre feet of water. Two Wellsville Parcels.  Stream runs through.  Beautiful building lot.  Horse property.  60.96 acre ranch in Morgan Valley.  Could be divided.  65 shares of water and a 6 bedroom home.  Great views.  Two parcels in Nibley in Cache Valley.  3.76 acre and 3.61 acre adjoining lots   Horse property. Can be subdivided. Irrigation shares.  18.75 Acres in Cache Valley.  Artesian well already dug.  Secondary gravity pressure irrigation. Farm and Hunter's Paradise in Idaho.  779 acres with year around developed springs. Cabin in Logan Canyon.  Beautiful setting close to river. View Lots in Mt. Sterling in Cache Valley.  1 to 5.5 acres  Horse property.  Dairy Farm in Cache Valley  41 acres.  Irrigated. Updated home, excellent crops.  Double 5 Herringbone parlor.  185.38 Acres in Cache Valley with views.  Can be divided.  Located in popular Maple Rise area.  Borders national forest.  37.91 Acres located on the foothills of the Wellsvilles.  Can be divided in up to five lots.  Water shares.  Canal runs through.  400 Acres Bordering Oneida Narrows Reservoir.  Beautiful and secluded.  Adjacent to campground and boat dock.  Could be subdivided into camp sites.  Seller financing.

MISCELLANEOUSAKC registered Welsh Corgi Puppies for Sale! Very Cute!! Ready to go the middle of Oct. Contact Dot Jensen 435-279-0370.GREEN AND YELLOW scale buckboard/freight wagon. Deck: approx 8’ long x 4’ wide with removable sides and end boards. Set up for single horse pull or draw bar for tractor. $3,000 OBO Call Doug, 801-277-1578.FOR SALE: AKC registered Chesapeake Bay Retriever pups. Champion Bloodline. 435-851-6786 or 435-528-7546.

AGRICULTURAL EMPLOYMENT OPPORTUNITIESCircle Four Farms of Murphy Brown LLC: If you are looking for a career in a fun, reward-ing team environment, Circle Four Farms is the opportunity you’ve been searching for. We’re offering quality, full time Herd Technician animal production positions with training provided.Challenge yourself with a stable company that offers a starting entry-level wage of $10 to $11, plus a full benefit package including: medical, prescription, dental, and vision insur-ance, life insurance plan, short and long term disability, company paid pension plan, 401(k) savings plan with company match, bonus/incentive programs, paid holidays and vacation and education reimbursement.C4 Job Application required. For more information please call our office: Circle Four Farms, PO Box 100, 341 South Main, Milford UT 84751, Phone (435) 387-2107, Fax (435) 387-2170. EOE / PWDNET - If you require accommodation or assistance to complete the application process, please call Lacy Davis at (435) 387-6047.  When you contact Lacy, please identify the type of accommodation or assistance you are requesting.  We will assist you promptly.

Utah Farm Bureau News

CLASSIFIEDS

All tickets are non-refundable. Ticket prices subject to change without advance notice.

For additional information about these or other Farm Bureau member benefits, visit utahfarmbureau.org or call 801-233-

3010. Visa or MasterCard accepted.

Farm BureauMembership Advantage

Legoland California Park Resort Hopper: $73 per adult & $68 per child with second day FREE. Including waterpark and aquarium with a second day FREE.LEGOLAND and Water Park must be visited on the same day. All visits must occur before Dec. 31, 2014.

Legoland California $68 Adult (2nd day Free within 90 days)(Regular Price $83) (Ages 13+)

$63 Child (Ages 3-12) Under 3 free (2nd Day Free within 90 days)(Regular Price $73)

Purchase tickets at utahfarmbureau.org

Sea World San Diego2nd day FREE with $59.00 ticket purchase. Must purchase before Sep. 30, 2014, usage valid until Dec 31, 2014. 2 & under FREE.Call 801-233-3010 to purchase tickets.Advance purchase only.

San Diego Zoo &Wild Animal ParkAdult: $41.00 per dayChild: $31.00 per dayPurchase tickets at utahfarmbureau.org

Universal Studios$79.00 for 3 days! Valid for 12 months after 1st visit.Purchase tickets at utahfarmbureau.org

P e r f o r m a n c e s N o v e m b e r 1 2 – 1 6 , 2 0 1 4 Farm Bureau Members receive a $5.00 discount off the $25 and $20 tickets (so $20 and $15) for the 7 pm performance on Thursday, November 13, both shows Friday, November 14, the 7 pm performance on Saturday, November 15 and on Sunday, November 16 the 4:30 pm show. Call Caleb Caputo at 801-325-7214 to arrange to purchase your tickets. Be sure to ask for the Farm Bureau discount.

$300-500 off Farmall®, Maxxum® and more! Farm Bureau members will receive a manufacturer's incentive discount of $300-$500 depending on the tractor. See fbadvantage.com for details.

Maximize the value of your membership with the new Farm Bureau Member Benefits App! With just a few taps you can use your current location to gain quick access to benefits designed specifically for you. Download from the App Store or Play Store today!

All discounts are subject to change without advance notice. Using some products and services requires downloading provider specific discount cards/certificates. Some discount tickets must either be purchased on site at the Utah Farm Bureau State Office or arrangements made for mail delivery. Elective medical procedures are only offered as cost-saving initiatives. It is solely the responsibility of the member to evaluate and elect to have the procedure performed.