Photo Story: Community food

Beginning in the fall of 2015, I began a project aimed at documenting various aspects of sustainable food; from the family garden to the growth of community gardens in the Salt Lake valley. There are also some who take to the mountains to forage for food. Others are helping gather food from places it was once left to rot. Some of the people I will document are just working to feed their families, in other cases, I will be highlighting non-profit organizations that are working to provide more resources to the area’s food deserts.

Below I will be posting images made within the scope of the project.

The Green Urban Lunch Box is working to collect food from various fruit trees around the Salt Lake valley. Through the FruitShare Program, homeowners register their trees and volunteers come out to pick the fruit. About 2/3 of what is collected is donated to local food assistance programs.

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To Those In Need: On Mondays during the growing season, volunteers gather at Wheeler Farm in Murray, Utah to help stuff bags for Meals on Wheels. The produce is provided by several sources, including The Green Urban Lunch Box  and a garden at Wheeler Farm. On Oct. 5, a group of more than 10 volunteers helped prepare 114 bags.

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Foraging: Dan Whiting, owner of Live Life Survival, spends a good deal of time in the Utah mountains where he hunts, fishes, and forages for food. I met up with him in Provo Canyon in early October. Dan does not depend on foraging for his food supply, but takes pride in his skills and leads several tours a year sharing his knowledge.

Dan says the wild edibles are high in nutritional value because they grow where the conditions are perfect for the plant.

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Canning: A Family Tradition: Lisa has many fond memories of canning peaches with her grandparents. “The taste of them is part of my childhood,” she said.

Lisa, now a mom to five kids, says gardening is a hobby for her at her Draper home, and she is glad when the harvest seasoning is done. This year, she canned at least 21 quarts of peaches, 20 pints of jam (peach, raspberry, strawberry and grape, and 28 quarts of grape juice, as well as seven quarts of salsa.

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The Urban Organic ‘Farmer’: Merissa and her young family have dedicated a large section of the yard at their Draper, Utah home to farming. The family maintains a garden, several fruits trees and raises chickens.

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