The population has more than tripled since I arrived in Utah in 1984, while the farmable land has almost completely evaporated –much like the Great Salt Lake– to accommodate our rapidly growing population and thriving economic opportunities. We no longer possess the capabilities to produce fresh food for human consumption for so many, and the subsequent economics of this marketplace make it, sadly, so. 

As Liberty Heights Fresh evolved to offer more than fresh fruits and vegetables, we witnessed many making food with a “local” tag, while numerous ingredients were from very far away –not at all “local!” This led me to the conclusion that I had to create a standard of what “local” must encompass, to allow us to proffer truly good food.

At Liberty Heights Fresh, “local” means that the food product– or its primary ingredients– must come from within 250 miles of our shop; they must originate from a location easily travelable to our market in the time between breakfast and lunch or between lunch and dinner. This may include most of Utah, Colorado’s Western Slope, Southern and Eastern Idaho, Eastern Nevada, and Southwestern Wyoming. I prefer the term “regional” for food that may travel to us in the time between dinner and breakfast –which would include most of California, Oregon, Arizona, Idaho, and Colorado. 

Producers located farther away than the distances mentioned above provide what I call ‘beyond’ foods. These include authentic, traditional ingredients from other areas of our continent as well as Europe, Asia, and South America. Good food possesses integrity that bridges geography, and ethnography with flavors that can soothe the soul in ways potentially unimaginable when eating exclusively “local”! Ultimately, I implore you to question the true meaning of “local” and wherever you may shop or eat, remembering that “locally owned” does not always mean that the ingredients within what you are consuming may be truly “local”. 

Regarding “organically grown” produce in Utah, the sad truth is that few, if any, growers are investing in third-party certification to ensure their soil and farming practices are free from current or former application of chemicals and/or industrial fertilizers, often required to make Utah’s marginal alkali soil productive. While a small number of vegetable growers do farm organically, none – to my knowledge, are certified by an independent third party and can legitimately label their produce as “certified organically grown”.

For those of us committed to eating only certified organically grown food, there’s good news: Salt Lake City is just an overnight journey from California. This proximity gives us year-round access to certified organic fresh vegetables and fruits from growers with whom we’ve nurtured deep connections and sound relationships for decades. These are growers who possess a deep commitment to CCOF (California Certified Organic Farmers) certification for all their crops. Similarly, we also have great respect for OTCO (Oregon Tilth Certified Organic) approved growers and their produce. 

Liberty Heights Fresh strives to provide transparency and integrity in everything we offer, staying true to the principles that guided us when we first opened our doors.