10/07/2026
The one detail we refused to skimp on: eating the harvest.
It felt like so many people were experiencing for the first time just how different food can taste when it’s freshly harvested, intentionally prepared, and grown close to home.
Burgers made completely from scratch with our beef and local produce. A salad bar made from 100% freshly harvested local ingredients. Fresh pizza dough topped with those same beautiful ingredients.
And getting all of that food here was a story of its own.
Friends and family drove all over Utah picking up produce and ingredients from local farms and growers. Then came the impossible task of figuring out how much food to prepare for an event we’d never done before.
We thought maybe a couple hundred people would come and then last minute added more- thank goodness!
Nearly 2,000 showed up. 😂
There is no spreadsheet that prepares you for that.
And somewhere in the middle of all those logistics, we almost lost a huge portion of the produce. A mistake with the refrigerated truck dropped the temperature all the way to 19 degrees. I even dreamt about it that night, and that dream is what prompted us to go check.
We lost some, but thankfully, not all.
Feeding everyone was easily one of the hardest parts of the festival. We learned SO much about quantities, timing, sourcing, preparation, and what we’ll do differently next year.
But then we watched people eat.
We saw their faces. We heard, over and over again, “This is the best I’ve ever had.” And it felt like people were genuinely discovering what freshly harvested, thoughtfully grown local food can taste like.
Bingo.
That was the whole point.
Harvest isn’t just something to look at. It’s something to gather around, share, and taste.
Thank you to every farmer who grew it, every friend and family member who drove to get it, every person who harvested, chopped, prepped, cooked and served it—and every one of you who sat down and enjoyed it.
You made the harvest something people could actually taste. 🤎
