For a group of small, independent agricultural producers and farm-to-table restaurant owners, the word “community” carries special weight.
in Pleasant Grove, stood in front of her hydroponic greenhouse answering questions about the greens and herbs growing inside without soil in a medium of nutrient-enriched water. The questions lobbed by her audience were not softballs.“What’s your energy consumption like and do you offset it in any way, such as with solar panels?”
“Imagine trying to buy an acre right now in Utah County or Salt Lake just so you can start an experimental farm on it?” Patterson asks.“On an acre or even a quarter acre,” said Patterson. “We’ll help you get started.”could serve as the face of community agriculture in Utah. Shayn is a fifth-generation Utah farmer. Kristen is a transplant from the suburbs of Southern California.
Hosted inside the palatial Snuck Farm barn, the fundraiser featured a seven course dinner prepared by chefs from local restaurants with ingredients supplied by local producers. Donor-attendees sat at a table with at least one of the producers featured on the menu.
HB 94, sponsored by Rep. Christine Watkins , legalizes the sale of home-cooked meals. Interested participants can receive a permit and, with an annual inspection from their local county health department, start selling food right away.
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