Special Issues
21 March 2010

Utah's Own

To help support the state’s vital agriculture industry and to aid consumers in obtaining good quality food, the Utah Department of Agriculture and Food began the Utah’s Own program in 2002 with a $45,000 grant from the Federal Risk Management Agency of the U.S. Department of Agriculture. More recently the program has been funded by the state Legislature. When Utah’s Own began in 2002, it had 10 local companies as members. In December, number 201 signed up. Read more about the companies and products providing the best food on our tables.


Utah agriculture: An Industry in Flux— “I farm because I love it,” said Grant Kohler, a third generation Midway dairy farmer who left behind an engineering career to return... (read more)

Utah Farmers Markets: Where Shoppers Always Buy Locally—   The recent proliferation of farmers markets seems almost unbelievable. Despite the U.S. obesity epidemic and availability of fast food, despite the massive trends to centralize food production... (read more)

Media Events Promoting Utah's Own—   Utah's Own is committed to creating a local food culture in Utah, calling it Localvore. For Seth Winterton, deputy director of the program, “creating awareness of Utah's... (read more)

A Better Cheddar— Three years ago, Tim Welsh and Pat Ford were entrepreneurs in search of a new venture. In keeping with their desire to “get back to the earth,” they decided that,... (read more)

A Better Cheddar— Three years ago, Tim Welsh and Pat Ford were entrepreneurs in search of a new venture. In keeping with their desire to “get back to the earth,” they decided that,... (read more)

Round and Round—   Round and Round   Too often, consumers spend their money on goods or services with no local presence, resulting in... (read more)

On the Menu— We are bombarded daily with information about the relationship between health and diet. When we read a newspaper or listen to the radio, we learn about the latest study on... (read more)

Utah's Own Roundtable Discussion—       Participants: Steve Rich, Associated Foods Sondra... (read more)

Over the Top— It started with chocolate: a rich, creamy fudge sauce that ladies in 1932 Yonkers would buy by the pot-full. It has grown into an established Utah-based business that has found... (read more)

Grist for the Grinder—   Sherman Robinson is working hard to keep his family business from becoming an anachronism.             One hundred years ago, when Robinson’s... (read more)

From Brat to Wurst— The Colosimo family history is similar to that of many immigrants: Three generations ago, they arrived on U.S. shores and went to work. In their case, they found jobs in... (read more)

FatBoy’s Expanding Waistline— A taste of Utah is found in the freezers of many U.S. military commissaries around the world in the form of FatBoy ice cream novelties.             The... (read more)


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