Healthy Eating Builds Healthy Communities Inside this resource

guide

Supporting the Local Economy

2

Eating Locally Grown Food

3

Looking After Those That Feed Us

4

Community Supported Agriculture

5

Grow Your Own 6

Put Community in Gardening

7

Affordable Organics 8

If You Eat, You Qualify

9

Community Food Co-op 10

Co-op Locations 11

Food Hierarchy

of Utah’s Own

If not grown by myself, then produced locally.

If not produced locally, then natural or or-

ganic.

If not natural or organic, then family

farm.

If not family farm, then Utah business.

If not Utah business, then fair trade.

LLOCALOCAL GGUIDEUIDE TOTO HHEALTHYEALTHY EEATINGATING ININ SLCSLC

$ Grow your own!

$ Participate in a community garden.

$ Shop at Farmer’s Markets.

$ Subscribe to a CSA (see www.csautah.org).

$ Become a member of The Community Food Co-op of Utah.

$ Shop at Utah Co-op.

$ Purchase large quantities in season.

$ Buy preserved food in the off-season.

$ Buy in bulk.

Despite the current economic difficulties, we can each do a bit more to fulfill our part in

helping strengthen our local economy. We can do this by remembering to support our lo-

cal industries by purchasing locally grown food and

dining at local restaurants….In this document you will

find some local food offerings and alternatives to gov-

ernment programs and conventional grocers. We want

individuals and families to know and have access to

these resources so that although things may seem

poor and rough, they realize that they don’t have to eat

poorly. There are places here in the valley that make

food accessible to low income individuals.

Our main goal is to help you know where to go to find

healthy and local foods!

“Join us as we explore and discover our food,

where it comes from, what it is,

why it matters to think about it, and

why it is important to work toward a

„Good, Clean and Fair‟ food supply!!”

Healthy Food on a Budget

Page 2

SSUPPORTINGUPPORTING TTHEHE LLOCALOCAL EECONOMYCONOMY

Supporting Our Neighbors, Strengthening Our Economy

Every dollar we spend is making an impact, for better or worse, on Utah. When we choose to pur-

chase local products, we are also ensuring that money spent will stay in our local economy longer.

For every dollar spent on a Utah product creates an effect of adding $4 to $6 to our Utah

Economy¹. You are also helping our local environment by reducing the amount of miles that prod-

uct has to travel to get on the shelf, which contributes to cleaner air and water! How do we know

if something is produced locally?

There are a number of organizations in Utah that are doing a great job in helping us know who the

local folks are. Utah’s Own, Buy Local First, The ReDirect Guide, and Slow Food Utah are local

non-profit organizations committed to all things local. You can use their guides (available online

and/or hard copy) when looking for anything from food to building materials. Utah’s Own has

also devised a marketing tool that helps shoppers easily identify local products.

Look for these shelf talkers at any

Harmon’s or Associated Foods

stores

https://utahsown.utah.gov http://www.localfirst.org http://www.slowfoodutah.org http://www.redirectguide.com

Started from a small USDA grant,

Utah’s Own officially began in

2002. This program is essentially a

statewide marketing plan to assist

local producers.

Established in Utah in 2005 by

a number of local businesses

owners. Check out their online

resource as well as guide of

independent businesses.

Slow Food is a world-wide

movement that began in Italy in

1986. Slow Food Utah is its local

chapter, and is a big advocate in

our community for local food.

Founded in Portland, Washing-

ton, Redirect Guide came to Salt

Lake in 2004. Pick a guide up at

your favorite local store, and visit

their website for great discounts.

Page 3

EEATINGATING LLOCALLYOCALLY GGROWNROWN FFOODOOD

WHY EAT LOCAL? from 100-Mile Diet

TASTE THE DIFFERENCE. At a farmers’ market, most local produce has been picked inside of 24 hours. It comes to you ripe, fresh, an-with its full flavor, unlike supermarket food that may have been picked weeks or months before. Close-to-home foods can also be bred for taste, rather than withstanding the abuse of shipping or industrial harvesting. Many of the foods we ate on the 100-Mile Diet were the best we’d ever had.

KNOW WHAT YOU’RE EATING. Buying food today is complicated. What pesticides were used? Is that corn genetically modified? Was that chicken free range or did it grow up in a box? People who eat locally find it easier to get answers. Many build relationships with farm-ers whom they trust. And when in doubt, they can drive out to the farms and see for themselves.

MEET YOUR NEIGHBORS. Local eating is social. Studies show that people shopping at farmers’ markets have 10 times more conversa-tions than their counterparts at the supermarket. Join a community garden and you’ll actually meet the people you pass on the street.

GET IN TOUCH WITH THE SEASONS. When you eat locally, you eat what’s in season. You’ll remember that cherries are the taste of sum-mer. Even in winter, comfort foods like squash soup and pancakes just make sense–a lot more sense than flavorless cherries from the other side of the world.

DISCOVER NEW FLAVORS. Ever tried sunchokes? How about purslane, quail eggs, yerba mora, or tayber-ries? These are just a few of the new (to us) flavors we sampled over a year of local eating. Our local spot prawns, we learned, are tastier than popular tiger prawns. Even familiar foods were more interesting. Count the types of pear on offer at your supermarket. Maybe three? Small farms are keeping alive nearly 300 other varieties–while more than 2,000 more have been lost in our rush to sameness.

EXPLORE YOUR HOME. Visiting local farms is a way to be a tourist on your own home turf, with plenty of stops for snacks.

Save the world. A study in Iowa found that a regional diet consumed 17 times less oil and gas than a typical diet based on food shipped across the country. The ingredients for a typical British meal, sourced locally, traveled 66 times fewer “food miles.” Or we can just keep burning those fossil fuels and learn to live with global climate change, the fiercest hurricane seasons in history, wars over resources…

Support small farms. We discovered that many people from all walks of life dream of working the land–maybe you do too. In areas with strong local markets, the family farm is reviving. That’s a whole lot better than the jobs at Wal-Mart and fast-food outlets that the glob-alized economy offers in North American towns.

Give back to the local economy. A British study tracked how much of the money spent at a local food business stayed in the local economy, and how many times it was reinvested. The total value was almost twice the contribution of a dollar spent at a supermarket chain.

Be healthy. Everyone wants to know whether the 100-Mile Diet worked as a weight-loss program. Well, yes, we lost a few pounds apiece. More importantly, though, we felt better than ever. We ate more vegetables and fewer processed products, sampled a wider variety of foods, and ate more fresh food at its nutritional peak. Eating from farmers’ markets and cooking from scratch, we never felt a need to count calories.

Create memories. A friend of ours has a theory that a night spent making jam–or in his case, perogies–with friends will always be better a time than the latest Hollywood blockbuster. We’re convinced.

Have more fun while traveling. Once you’re addicted to local eating, you’ll want to explore it wherever you go. On a trip to Mexico,

earth-baked corn and hot-spiced sour oranges led us away from the resorts and into the small towns. Somewhere along the line, a

mute magician gave us a free show over bowls of lime soup in a little cantina.

The 100-Mile Diet is

taking “local” to the next

level! In this approach,

all food is found within a

100 mile radius. Check

out 100milediet.org for

more information.

Co-ops and Farmers Markets

Shopping at farmer’s markets and local food co-ops is often the best resource for organic food. Lo-cally grown foods are fresher, seasonal and taste better. Supporting local food growers and co-ops helps to support your local economy and create a greater sense of community, whether you live in a small town or a large city.

Although there are many financial and economic benefits to buying at chain grocery stores, buying at local farmers market’s not only keep your money in the local economy, but also help local farmers who are competing against larger, corporate sponsored farms.

Salt Lake does not currently have any local food retail co-ops that are member owned and driven. However one is currently being formed in the Salt Lake area, which is incorporated as Wasatch Co-operative Market (see www.wasatchcoop.com). With more local support this goal can become an accessible reality! The Utah Co-Op and The Community Food Co-Op of Utah (see pages 8 and 10 of this document) are great organizations with efforts to make healthy more accessible.

Keep in mind, not all foods sold at farmer’s markets are organic– remember to ask. Also, locally grown organic food will not always have that “official certification” label because of the prohibitive costs these applications and certifications would cost the small farmer.

LLOOKINGOOKING AAFTERFTER TTHOSEHOSE TTHATHAT FFEEDEED UUSS

Page 4

Facts about Utah Farms

20% of local Organic wheat is grown in

Lehi, Utah.

The total number of Utah farms in 2008 was

16,500.

Who benefits from Local Farmers Markets?

1. Small Farm Operators.

2. Farmers and Consumers

3. The Community!

(http://agr.mt.gov/farmersmarkets/facts.asp)

Page 5

CSA Utah farms

nearest you!

Bell Organic Farms

( Draper)

Borski Farms

( Kaysville)

Dasiway Farm

Late Bloomin’ Heirlooms

(West Jordan )

Zoe’s Garden

(Layton)

Jacob’s Cove Heritage

Farms (Pleasant Grove)

Robert’s Ranch and Gar-

dens ( Spanish Fork)

“Rooted in Your Community...Harvested For Your Table”

CCOMMUNITYOMMUNITY SSUPPORTEDUPPORTED AAGRICULTUREGRICULTURE

Can you think of a better connection to your food, besides growing it in your

own backyard, than having an active dialogue and part in what food you will

eat?

Community Supported Agriculture (CSA) is a way for people to have a di-

rect connection with farmers, the land, and the food of which they will par-

take.

Supporters of the farm provide the funding for the farming and all of the

materials and seeds as well as the risks. Members help pay for seeds, fertil-

izer, water, equipment maintenance, labor, etc. In return, the farm provides,

to the best of its ability, a healthy supply of seasonal fresh produce through-

out the growing season.

CSA’s are serving our area across the state and enabling farmers and

shareholders to keep a healthy relationship. CSA is an active dialogue be-

tween the people that eat food and those who grow it.

csautah.org

Sun Mon Tue Wed Thu Fri Sat

10-3pm

People’s

Market

—————

1000 S.900 W.

Mid June-

Mid October

4pm-8pm

SLC Farmers’

Market

—————–—

379 S. 300 W.

August– October

9am-2pm

University

of Utah’s

Farmers’

Market

—————

Late Aug-

3pm-duxk

Fourth South

Farmer’s Mar-

ket

——————

645 E. 400 S.

July 9– October 14

8-1pm

SLC Farmer’s

Market

—————–-

379 S. 300 W.

June –October

5pm-8pm

Tuesday

Farmers’

Market

——————

3271 S. 500 E.

June 16-

September 29

3pm-dusk

Sugarhouse

Farmers’

Market

——————-

1131 E.

Wilmington Ave.

July-Mid October

8 am–1pm

South Jordan

Farmers’ Mar-

ket

——————-

106010 S. Red-

wood

August-Octover

Salt Lake Farmers’ Markets

Into the Garden Series: This 6-part series sponsored by the USU

Extension Office of Salt Lake County teaches the essentials of

start-

ing

and

Grow Your Own Garden!

Consider, for a moment, the food that is available at a large chain grocery store. A tomato does not ship well when ripe. They

bruise easily and could rot if picked too late. To counter this, most commercial growers start with tomato varieties that have

been hybrid for uniform color and size and ship- ability, not taste. The tomatoes are also picked when green to avoid rotting

in transit, and a few days later they show up to your local food retailer. From there the tomato ends up in your house until it

is eaten. That is a lot of time between the harvest and your mouth!

Nothing tastes better than a vegetable picked from the garden, or fruit that is rip-

ened on the branch. Not only does it taste better, but the nutrition levels are higher.

Any plant begins to lose it’s nutritional values once picked, so the quicker it makes

it to your mouth the better!

Many people have an initial fear of gardening. It seems like too much could go

wrong, or perhaps too much of a time investment. Where does one begin? If you

are worried about the time investment, start small. A garden will only take a couple

hours of your time each week at most! If you’re worried that things go wrong, just

accept the reality that in life things don’t go as we plan, nor will they in the garden–

and that’s the great part about it. There are many resources out there to help start

your garden, and to help overcome any issues that may surface along the way. The

first step is just to get your hands dirty!

Local Seed Companies

Kenyon Organics

kenyonorganics.com

801-699-7540

Granite Seed Company

801-531-1456

Local Botanical Gardens

Red Butte Gardens

www.redbuttegarden.org

300 Wakara Way

801-581-4747

Conservation Garden Park

At Jordan Valley

www.conservatoingardenpark.org

8215 S. 1300 West

877-728-3420

GGROWROW YYOUROUR OOWNWN

Part 1 – Starting Seeds Indoors:

Part 2 – Fruit Tree Pruning Basics

Part 3 – The Real Dirt on Garden Soil

Part 4 – Organic Cool Season Vegetable Gardening

Part 5 – Organic Warm Season Vegetable Gardening

Part 6 – Container Gardening, Herbs and Vegetables Page 6

Get Started With These Gardening Resources

Local Garden Centers in Salt Lake

NAME PHONE ADDRESS WEBSITE

Cactus & Tropicals 801-485-2542 2735 South 2000 East www.cactusandtropicals.com

Glover Nursery 801-790-4060 9275 South 1300 West www.glovernursery.com

Millcreek Gardens 801-487-4131 3500 South 900 East www.millcreekgardens.com

Traces, Inc. 801-467-9544 1432 South 1100 East

Western Garden Center 801-364-7871 550 South 600 East www.westerngardens.com

801-364-7871 9201 South 1300 East

801-968-4711 4050 West 4100 South

https://www.asaponlinereg.com/

Vegetable Gardens

PPUTUT CCOMMUNITYOMMUNITY ININ GGARDENINGARDENING

What is a Community Garden?

Do you want to garden, but not have access to good soil? Are you an apartment

dweller that can’t get by with a patio container garden? Do you want to have the

security of having seasoned gardeners at your side to help you begin your garden-

ing experience?! Then a community garden is the fit for you!

A community garden, simply put, is a garden where a group of people share in

both the work and rewards of a shared space. This type of communal garden

could be a shared acre garden where everyone shares the rewards equally, or

based on individual plots where everyone has assigned garden beds. Though

there are many different models of such a shared garden the benefits are the

same. Friendships are made, food is grown, and community is built.

There are a number of community gardens in the Salt Lake Valley that are open to the public. Each garden has its own set of

rules and guidelines. Most require gardeners to sign a contract to commit to taking care of your respective garden, and may

have a nominal annual fee which would help offset the cost of water and other materials.

Due to the popularity and interest of community gardens here in Salt Lake, many gardens have a waiting list. We have in-

cluded additional information on how to start your own community garden in your neighborhood if that is the case!

Benefits of Community Gardens from

ACGA

Improves the quality of life for people in the

garden

Provides a catalyst for neighborhood and com-

munity development

Stimulates social interaction

Encourages self-reliance

Beautifies neighbor-

hoods

Produces nutritious

foods

Reduces family food

budgets

Conserves Resources

Reduces Crime

Preserves green space

Creates opportunity for recreation, exercise,

therapy, and education

Provides opportunities for intergenerational

Page 7

Wasatch Community Gardens (WCG) was established in Salt Lake over 20 years

ago. Their mission is “to empower people of all ages and incomes to grow and

eat healthy, organic, local food.” WCG has five gardens in the valley that they

manage, and have had their hand in the formation of many gardens in the Salt

Lake valley.

Not only has WCG been a vital resource for starting community gardens in our

area, but have taught over 4,500 people in our community each year. Salt Lake

Tribune honored them in 2009 with the Community Achievement Award for

their efforts in connecting people with the food they eat. This is only one of a

list of honors and awards they have received in recent years.

This year they have

contributed to starting a

community garden at Salt

Lake Community College

and the Canyon Rim

Community Garden.

For more information

about the classes and

resources they offer, call

801-359-2658 or visit

www.wasatchgardens.org.

Wasatch Community Gardens

Grateful Tomato Garden 800 S. 600 East; SLC

Fairpark Garden 1037 W. 300 North; SLC

People’s Portable Garden 900 S. 200 West; SLC

4th East Garden 553 S. 400 East; SLC

Historic Sandy Garden 500 E. Locust St; Sandy

Sponsored Garden of Wasatch Community Gardens

SLCC Community Garden 4600 S. Redwood Road

Utah Co-Op http://www.utahcoop.org/

4892 S Commerce (300W) Suite B

The mission of Utah Co-Op is “to support people in their choices

of organic food”, by providing affordable food to the public.

After two years in Salt Lake, they have relocated to their location on Commerce Drive in Murray. Completely staffed

by volunteers, this non-profit keeps organic food, baby necessities and other foods at a rate lower than any other

grocer could pay. If interested in volunteering, visit their website and sign up. You can also stop by the co-op and ask

to volunteer.

Utah Co-Op has also been committed to serving the world through various humanitarian efforts since their inception.

Consider the impact they have made in just their first two years of operation. They have sent 2 shipping containers to

Haiti, 1 shipping container to Chile, adopted the needs of a boys orphanage in Russia, sent 2 trucks with needed items

to El Salvador, and helped with 42 programs here in Utah with needed items like diapers, food, and clothing.

If interested in helping in these other efforts, visit their website for an up-to-date listing of needs.

Page 8

B.U.G. Farms http://www.backyardurbangardens.com/ Backyard Urban Garden Farms is a new concept in Salt Lake that utilizes urban spaces to grow food instead of grass! Sharon Leopardi started this business after volunteering as an Ameri-Corps Vista with Wasatch Community Gardens. Unlike any other traditional farm, Leopardi’s farm comprises of a backyard here, an alley space there, and other random parcels throughout Salt Lake. She grows whatever will grow best in that area, while the owner of the land provides water . The owner then receives payment in the form of a produce box, that like a C.S.A sub-scription, will have a variety of food from various gardens. Due to the overwhelming response in our community in B.U.G. Farms’ first year of operation,

Leopardi is having difficulty in keeping up with the demand of people wanting to transform their lawns. B.U.G. Farms can be found this year at the farmers’ markets, and at the following restaurants:

* Pago * Lugano * Stoneground * Forage

LLOCALOCAL EEFFORTSFFORTS TTOO CCHANGEHANGE TTHEHE WWORLDORLD

DAYS OF

OPERATION

HOURS EVENT

Thursday 11 am– 2 pm New Dry Stock

Friday 11 am– 2pm New Dairy

Saturday 11 am– 2pm Farmers’ Market

2pm - 5pm Extended Summer

hours

Page 9

Seeds of Hope

www.jasonthornton.weebly.com

Seeds of Hope began as a student project in 2009 at Salt Lake Community College (SLCC). It

began with the desire to inform other chef apprentices of the importance of organics and

sustainable business practices. This project quickly took on a life of its own as more people

and organizations became interested.

With a micro-grant and seeds from Slow Food Utah, and seeds and support of Wasatch

Community Gardens, Seeds of Hope was able to create its first seed house out of restaurant quality wire shelf. This seed

house produced 600 heirloom tomato seedlings that were given to various organizations and community gardens in the

Salt Lake community. Seeds of Hope has also brought Slow Food Utah, Wasatch Community Gardens, and Professor

Fred Montague to the SLCC campuses to lecture on the importance of sustainable living. This year, Seeds of Hope has

played an integral role in expanding a vegetable garden at the Miller Campus and

creating a 15-bed community garden at the Taylorsville Redwood Campus.

Mike Terry, Deseret News One World Café www.oneworldeverybodyeats.com

41 South 300 East

Salt Lake City

801-518-2002

This non-profit restaurant has become a catalyst for the opening of many “community kitchens” across the country. In less than four

years in operation, One World has not only given many meals to those in need, but has inspired restaurants in Denver, Spokane, and Ar-

lington, Texas. There are currently over 20 other restaurants from Haiti to Wisconsin that are in the planning stage to open as well.

In 2009, Giovanni Bouderbala was hired as Chef/Director of One World, and has continued to carry the torch for accessible food for all.

One can have a complimentary dhal and rice meal, or buy their food with an hour’s worth of volunteer work. Volunteer opportunities

range from cleaning the floors at closing to helping with food preparation. Not only does the restaurant provide delicious organic fare,

but composts its waste, and has its own garden. Anyone can help One World in its ultimate mission; to fight world hunger. By paying a

fair price for a scrumptious organic meal, you are furthering this mission by allowing One World to provide for those who may not know

where their next meal may be coming from.

DAYS OF

OPERATION

HOURS

Mon-Sat 11 am– 8pm

Sunday 9 am– 5pm

Mik

e T

erry

, D

eser

et N

ews

...B...BYY SSERVINGERVING OOURUR CCOMMUNITYOMMUNITY

EXAMPLE

Month Order deadline Pickup date

May May 7th May 22nd

June June 11th June 26th

July July 16th July 31st

August August 13th August 28th

September September 10th September 25th

October October 8th October 23rd

November November 5th November 20th

December December 3rd December 18th

2010 Calendar

Page 10

SSAVEAVE UUPP TOTO 50% 50% ONON QQUALITYUALITY, F, FRESHRESH FFOODOOD

If You Eat, You Qualify

The Community Food Co-Op

of Utah, is an excellent way to

supplement your quest for

affordable, fresh food. A

program of Crossroads Urban

Center, The Community

Food Co-Op of Utah is run

primarily by volunteer efforts

of its members and

AmeriCorps Vistas.

To become a member, one

must pay a lifetime

contribution for as little as

five dollars. As this is a

volunteer driven co-

op, all members are

asked to work a

minimum of one

volunteer shift per

year. These shifts also

create an opportunity

to build community

with other members

that are concerned

about affordable food.

This community of

concerned citizens

leads to more variety

and cheaper offerings

in the future.

Page 11

Avenues

First Presbyterian

12 C St., 9-11am

Downtown Salt Lake

Calvary Baptist Church

1090 S. St ate, 10:30-11:30am

First United Methodist S.L.C.

203 S. 200 E., 10-11am

Mt. Tabor Lutheran

175 S. 700 E., 8:30-10am

Sacred Light of Christ

823 S. 600 E., 9-9:30am

Draper

Adventure Church

352 W. 12300 S. Noon-1pm

Foothill

First Congregational Church

2150 Foot hill Dr. 10-11am

Glendale

Dream Center

1624 S. 1000 W., 9:30-10:30am

Holladay

Holladay United Church of Christ

2631 E. Mur ray-Holladay Rd. 9-10am

Saint Vincent De Paul Catholic Church

1375 E. Spring Lane, 9:30-10:30am

Kearns

St. Francis Xavier Catholic Church

4501 W. 5215 S., 11am-Noon

Magna

Magna Recreation Center

3270 S. 8400 W., 10:30-11:30am

Our Lady of Lourdes Catholic Church

Religious Education Center

8585 W 3010 S, Noon-1:30pm

Midvale

Saint Thereses Catholic Church

7832 S. Allen (615 W.), 9-10am

Millcreek

Christ United Methodist

2375 E. 3300 S., 10-11am

Murray

Cottonwood Presbyterian *

1585 E. Vine, 9-10am

Murray Park Church of Christ

494 E 5300 S, 9:30-10:45am

Rose Park

James Russell Headstart Building

1240 N. American Beauty Dr.(1040 W.) 10-11am

Sandy

Community of Grace Presbyterian

2015 E. Newcastle Dr. 10-11am

Hilltop United Methodist

985 E. 10600 S., 10-11am

South Salt Lake

Hser Ner Moo Community Center *

479 E 2250 S, 10:30-11:30am

Sugar House

Centenary United Methodist

1740 S 500 E, 9:30-10:30am

Fairmont *

968 E. Sugarmont Dr. (2225 S.) 9-10am

Wasatch Presbyterian

1626 S. 1700 E., 9:30-10:30am

Westminster College- Shaw Student Center

1840 S. 1300 East 9:30-10:30am

Taylorsville

Prince of Peace Lutheran Church *

1441 W. Tamarac k Rd. 10-11am

Salt Lake Community College

4600 S Redwood Rd. 11am-Noon

University of Utah Area

First Unitarian Church

569 S. 1300 E., 9-10am

University Family Student Housing *

West Community Center, Bldg 614

9:30-10am

West Jordan

Heart Change Ministries

7604 S Redwood Rd. 9-10:30am

Mountain Vista United Methodist

8931 S 3200 W 11-11:45am

West Jordan Senior Center

8025 S. 2200 W. 9-10am

West Valley City

Granger Christian

3232 W. 4100 S., 10:30am-Noon

West Valley Community Center

3818 W 4700 S 11am-Noon

Westvale Presbyterian

3610 S. 4400 W. 9:30-10:30am

There are many sites in the Salt Lake area at which your monthly order may

be picked up. This is only a partial list; for the complete list visit

https://foodco-op.net. When you become a member of the co-op, you must

specify to which location you would like to have your food delivered.

Salt Lake Area Team Sites for The Community Food Co-Op of Utah

BBRINGINGRINGING THETHE CCOO--OOPP TOTO YYOUROUR NNEIGHBORHOODEIGHBORHOOD

Created by

Jason Thornton

and

Megan Maxfield A Business Communications Service-Learning Project

Bus 2200- Melodee Lambert - Spring 2010

It has been a privilege to work with all of the local organizations that are advocating for healthy

accessible, local food. Although this is only a small portion of what Utah has to offer, this is a

work in progress that will be continued throughout the years.

If you know of any other organizations or gardens not listed in this document, please help us to

update our records for the next publication by visiting: www.jasonthornton.weebly.com

Slow Food Utah

Utah’s Own

Buy Local First

Wasatch Community Gardens

Local Harvest

www.csautah.org

Redirect guide

Utah Co-op

Community Food Co-op

www.100milediet.org

www.organickitchen.org

Salt Lake Farmers Market

American Community Garden Assocation

B.U.G. Farms

One World Café

Americorps

A pecial Thanks to the following organizations and farms

AACKNOWLEDGEMENTSCKNOWLEDGEMENTS