Organic Beef Salt Lake City UT

Local resource for organic beef in Salt Lake City, UT. Includes detailed information on local businesses that provide access to organic grass-fed ground beef, organic filets mignons, organic ribeye steak, organic uncured beef, organic ground beef, organic ground beef patties, organic beef liver steak, and organic tenderloin steak, as well as advice and content on organic farming.

Downtown Farmers Market
(801) 359-5118
300 S 300 W; Historic Pioneer Park
Salt Lake City, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : Yes
Hours
June-October Saturday, 8 a.m. to 1 p.m.
County
Salt Lake County

People's Market (International Peace Gardens)
(801) 359-8559
150 South 800 West; Outdoor market in public park
Salt Lake City, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
June-October Sunday, 10:00 a.m. - 3:00 p.m.

Murray Park Farmers Market
(801) 233-3010
Murray City Park, 200 East 5200 South
Murray, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
August-October Friday & Saturday 9:00 a.m.- 5 p.m.
County
Salt Lake

Sandy Farmers Market
(801) 233-3011
10200 South and State Street
Sandy, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : Yes
Hours
August-October Friday & Saturday, 9:00 a.m.- 2:00 p.m.
County
Salt Lake

Bell Organic Gardens
(801) 571-7288
Draper, UT
Membership Organizations
Ecovian

Data Provided By:
Salt Lake City Tuesday Farmers Market
(801) 359-5118
Historic Pioneer Park 300 S 300 W
Salt Lake City, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : Yes
Hours
August-September Tuesday, 4 p.m. - 8 p.m.
County
Salt Lake County

West Jordan Farmers Market
(801) 569-5122
West Jordan Veterans Memorial Park
West Jordan, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
July-October Tuesday,3:00 p.m.-7:00 p.m.
County
Salt Lake

Bountiful Farmers Market
(801) 295-9879
First East and First South above Main Street; on the sidewalk by the parkin
Bountiful, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Thursday, 4:00 p.m.- dusk
County
Davis

Fuzbaby
(801) 282-6895
PO Box 95506
South Jordon, UT

Data Provided By:
Bell Organic Garden
(801) 571-7288
Draper, UT
Membership Organizations
Ecovian

Data Provided By:
Data Provided By:

Confessions of a Carnivore

Confessions of a Carnivore

Confessions of a Carnivore Dr. Gary Huber : Head Medical Ego
Confessions of a Carnivore

I’m not that bright. But I am curious, and it is my curiosity that leads me to new discoveries. We live in the “information age” where the amount of literature, publications and raw information doubles every 18 months. As information grows, the rules change, and so we must be open to change.

In the past I have preached that all you had to do was expose your skin to the sun for 15 minutes a day and your body would make all the vitamin D you need naturally. Wrong. New information is teaching us that vitamin D intake 10 times the old recommendations have tremendous benefit and many, if not most of us, just aren’t getting enough sun or vitamin D. I am also guilty of stating that “milk is the perfect food because of its balanced protein to carbohydrate ratio.” In my own defense, it was a long time ago and I was under the influence of a heavy estrogen load form the milk I was consuming. I think it was melting my brain. I’m better now . . . thanks for asking. My point (yes there is a point) is that things change and we need to stay open to new ideas if we are going to benefit and stay healthy.

With that thought in mind I am pleased to announce that BEEF IS BACK and no one is happier about it than me. Here’s my story in a nutshell. I grew up as the son of a meat cutter, and a raging carnivore. Technically an omnivore but I only ate green stuff to help push the red stuff through. My father proudly sold “prime” beef in his butcher shop and I gladly wallowed in steak, roast, and filet heaven. But as I grew older and began my nutritional journey to find the perfect fuel for my body I learned of beef’s dark side. The hormones and relentless antibiotics injected into our meat supply had turned beef into a toxic slab of disease that was rotting us from the inside out. The saturated fat in meat was being blamed for our culture’s rise in heart disease and cancer. (Not real true, but that was the part line). The problems inherent in the beef industry were kept quiet and the damage from hormones and antibiotic exposure seemed to fly under the radar. Disgusted with the whole mess I swung my allegiance to kale and broccoli and beans, and to my fathers horror I became one of those crazy VEGANS. Oh the shame. Doomed to roam the isles of Wild Oats in desperate search of quality protein, a carnivore with wilted fangs. Is it possible to make a soy burger tasty and juicy? Oh the humanity . . . where is the JUICE!?

But as I lay adrift in a sea of hydrogenated soy meal, texturized vegetable protein, tempeh and Bocca burgers there came a shimmering light that promised hope. Say it with me kids . . . Grass Fed Beef ! When I first heard of it I was exceedingly skeptical. I thought it must be just another toxic product built on hype and deception but once again, I was wrong. Have you noticed how often I am wrong? 

Here are the facts (as of today). It could all change by next month...

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