GRAIN SOURCE SUMMARY
Gilt Edge Flour Mills
from Richmond, UT*
Flour from a variety of sources—farthest away is in Idaho Falls.
Choose from Whole Wheat, All Purpose, and High Pro flours.
Available in 25 or 50 pound bags.
*In the past a group pick-up has been arranged by calling ahead to place an order and having a designated driver make the pick-up.
OTHER SOMEWHAT LOCAL GRAIN SOURCES
Honeyville Farms
Wheat sourced from Northern Utah and Southern Idaho
Honeyville Farms is not returning e-mails or phone calls, so the localness of their product has not been confirmed this year. However, according to earlier information, it is local.
Lehi Roller Mills
from Lehi, UT
Local grain is mixed in with non-local grain, so this offers a convenient alternative for those who are comfortable with a partially local source.
available at
Mill Store 833 East Main in Lehi
Milam Zabka's Flour
from Lava Hot Springs
-Have not confirmed that all of his wheat is local.
Grown organically
available at Cali's Natural Foods
Wheatland Flour
from Collinston, UT
-Finally got to speak with them, and most of their wheat comes from Washington. :(
Organic, unbleached white flour
available at Cali's Natural Foods
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We're interested in your questions, suggestions, and ideas for local resources so please comment under the relevant topic.
If you want to start a NEW topic, contribute new posts to the blog, add events to the calendar, or have other suggestions for improving this blog, please email tarapoelzing@yahoo.com.
100 & 250 mile radius around SLC.
This year's Salt Lake Eat Local Challenge began August 28, 2010! Join the celebration of local healthy choices by eating food that is produced no more than 250 miles from your home. Learn how others have participated so you can chart a course that will work for you. You can find food sources, events, books, and articles below.
Eat Local Challenge and Related Events
Social Soup
Finding Healthy Food in the City for All Economic Groups
Tuesday, January 18, 2011, 12:00-1:30 p.m.
University of Utah, Goodwill Humanitarian Building, Room 155
Often local food is equated with foodies who are not concerned with budgeting their food dollars, but local food can be affordable. This session, featuring speakers from Wasatch Community Gardens, People's Market, and Utah Community Supported Agriculture in Utah, focuses on finding healthy and affordable food in our city. Come with your questions and leave with useful information.
This series also provides free, vegetarian soup featuring local ingredients. The event itself is also free and open to the public.
People's Market 5th Annual Seed Swap
Saturday, January 29th, 6:00-8:00 p.m.
Mountain Valley Seed Warehouse
455 West 1700 South, SLC
Finding Healthy Food in the City for All Economic Groups
Tuesday, January 18, 2011, 12:00-1:30 p.m.
University of Utah, Goodwill Humanitarian Building, Room 155
Often local food is equated with foodies who are not concerned with budgeting their food dollars, but local food can be affordable. This session, featuring speakers from Wasatch Community Gardens, People's Market, and Utah Community Supported Agriculture in Utah, focuses on finding healthy and affordable food in our city. Come with your questions and leave with useful information.
This series also provides free, vegetarian soup featuring local ingredients. The event itself is also free and open to the public.
People's Market 5th Annual Seed Swap
Saturday, January 29th, 6:00-8:00 p.m.
Mountain Valley Seed Warehouse
455 West 1700 South, SLC
1. Gather your leftover vegetable & flower seeds from last year.
2. Have no seeds? Come anyway and we’ll give you some to start.
3. Bring your friends to the Seed Swap.
4. Trade or donate your seeds with local garden enthusiasts & farmers.
5. Use your new seeds to start or expand your space with variety.
Also accepting non-perishable donations for local food banks.
About the Challenge
Developing a greater awareness about our food—that’s what the Eat Local Challenge is about. While the “standard” Challenge is described as consuming only foods from within a 250 mile radius for a whole month, whatever makes this experience fun and educational (and a challenge to you) is valid.
Is this your first year for the whole family? Consider doing one week of completely local. Are you feeling really strapped for time and realizing that there are really no ready-made meals available locally? Try choosing a couple of food groups such as produce and meats and just be true to those. (You’ll save time on not having to make pasta or bread.)
However you challenge yourself this year—have fun and enjoy learning about your food consumption!
This blog is written by authors who are interested in building community while supporting our local economy and global ecology.We're interested in your questions, suggestions, and ideas for local resources so please comment under the relevant topic.
If you want to start a NEW topic, contribute new posts to the blog, add events to the calendar, or have other suggestions for improving this blog, please email tarapoelzing@yahoo.com.
Salt Lake Locavore Map
100 & 250 mile radius around SLC.
Local Food Sources
Links
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6 comments:
Although not good for our Eat Local Challenge because it buys from all over the intermountain west, Central Milling Co. of Logan is strictly organic now!
It's easy to make nut flour/meal. I haven't experimented with totally replacing regular flour with nut flours (guessing you'd have to make a lot of other adjustments) but it is a great supplement. Just grind nuts in a food processor or coffee grinder until it's a fine meal (don't overgrind or you'll end up with butter--which, of course, is not a bad thing).
Also, I hear you can grind dehydrated corn to make corn meal. I plan to give it a try--I'll let you know how it goes. Again, not quite a flour replacement, but. . .
On the subject of potato flour, I found this great article from George Washington Carver about how to make flour, starch, and sugar (well, syrup) from sweet potatoes. Check it out (scroll to the bottom):
http://plantanswers.tamu.edu/recipes/sweetpotatoes.html
The flour recipe is pretty straightforward: dry sweet potatoes and grind them up.
You can also make various fruit flours this way.
We are getting more flour on Tuesday and will have it for trade and cash (first come first served)at the Kick-off Party! It comes from Gilt Edge Flour Mills which is in Richmond and is currently getting all their wheat from the surrounding towns, easily in the 250 mile range and just outside the 100 mile range. We'll have unbleached all-purpose flour and whole wheat flour.
We picked up more flour this year if anyone wants to trade/buy some. On the way back we bought a box of peaches, some peppers, some corn, some frozen sour cherries and could've bought even more variety- Northern Utah is so abundant!
Local Flour Available from Andrea and Mike
Mike and Andrea kindly made a run to pick up some serious local flour.
Here is what is available as of 8/30/09:
#12 Whole Wheat flour
#10 All Purpose flour (must buy whole #10)
#75 Hi-Pro flour
#50 All Purpose flour
Except for the #10 bag, amounts can be split up. Cost is 50 cents/pound or reasonable local trades.
If you're joining the prep party, you can pick up your flour then (and use it promptly).
Great read thanks for sharing this
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