Raw milk is the most traditional form of dairy—fresh, unprocessed, and straight from the cow. Because it’s never pasteurized or homogenized, it keeps its natural enzymes, probiotics, vitamins, minerals, and rich flavor. In fact, all milk starts out raw. Pasteurization is just a heating process that was developed in the late 1800s to reduce harmful bacteria in milk during a time when refrigeration and sanitation standards were much lower than they are today. Yet, this process also destroys beneficial bacteria, delicate enzymes, and some heat-sensitive nutrients. That’s why we choose raw. At Redmond, our raw dairy is nutrient-dense, tested for harmful bacteria in every batch, and from healthy, happy A2/A2 cows we know and care for.

There are always risks associated with consuming raw foods, including dairy products. At Redmond, we take every precaution to ensure that the milk on our shelves is the safest it can be. These precautions include our cleanliness standards, keeping healthy, happy cows, and our testing practices.
Here’s how Redmond’s testing practices go above and beyond the strict state requirements:
•Strict testing: State law requires us to test every batch of raw dairy before we sell it to you.
o Required by Law: Total Plate Count (RAC or SPC test) and Coliform test
▪ SPC Test: State allows up to 20,000 bacteria. Ours is usually under 1,000 and tested every batch.
▪ Coliform Test: State allows up to 10 coliform bacteria. Ours is usually between 0–3 and tested every batch.
• Extra Testing: Even though it’s not required, we test every single batch for Salmonella, E. coli (O157), Listeria, and Campylobacter. If it passes the state required tests but doesn’t pass this pathogen test, we don’t sell the milk.
• Healthy cows: We test our herd monthly for somatic cell count (SCC ) to make sure they’re in excellent health. We remove any cow from the milking herd if this test comes back outside of healthy levels.
• Clean milking process: We thoroughly clean each cow’s udder before milking, and our entire milking system and storage tanks are cleaned and sanitized after every use.

Raw dairy stays just as nature makes it—rich in easily absorbed vitamins, minerals, enzymes, beneficial bacteria, and healthy fats like CLA and omega-3s. We never add antibiotics, synthetic hormones, or GMOs.

Our raw milk has three key advantages over standard raw milk:

Our Cows’ High-Quality Diet. Our mostly forage-fed cows produce milk naturally higher in CLA and omega-3s—often two to three times higher than commercial milk.

Strict Testing and Safety Practices. Because raw dairy hasn’t been heat-treated, it must be handled with care. That’s why our farm performs SPC, SCC, and pathogen testing on every batch to ensure it meets the highest standards of safety and quality.

Only A2/A2 Milk. Our cows produce only A2/A2 milk, which contains a protein also found in human breast milk. This protein is more compatible with the human body and is easier to digest for many people.

Homogenization is a process that forces milk through a small space at high pressure to break up the cream and blend it evenly throughout the milk, so it doesn’t separate.

Our raw milk is unhomogenized, which means the cream naturally rises to the top—just like milk straight from the cow. This keeps the fat molecules in their natural state, making them easier for the body to use for energy rather than store. It also preserves the full, rich flavor and allows you to enjoy the cream on its own or mixed in your milk (just shake it before you drink it).

At Redmond, buying raw milk comes with a quick extra step—a waiver that includes information required by the state. Since raw milk is unpasteurized, the waiver ensures you understand what you’re purchasing. We respect your privacy and never share your
personal information unless it’s required by the state. We feel lucky that we can legally sell raw milk to our community here in the beautiful state of Utah.

Because raw milk is unpasteurized, health agencies like the CDC and FDA advise that young children, pregnant women, and anyone with a compromised immune system avoid it. In Utah, we’re required to share this information so you can make an informed choice.

We believe that when raw milk comes from healthy cows and is handled with extreme care—like our strictly-tested, small-batch milk—it can be a wholesome, nutrient-rich food.
Ultimately, the decision is a personal one, and we encourage you to make the choice that’s best for you and your family.

Yes! You can use raw milk, cream, cheese and butter in any recipe that calls for dairy and it’s delicious! Just keep in mind that heating raw dairy will destroy some of the beneficial enzymes and probiotics that make it unique. For the full nutritional benefits, enjoy it fresh and unheated—think in smoothies, over cereal, or straight from the glass.

Yes, you can freeze raw milk to extend its shelf life. Before freezing, drink about ¼ cup of milk out of the container to allow for expansion. When defrosting, make sure to thaw it in the fridge. The texture may separate slightly after thawing—just give it a good shake to blend it back together. While freezing won’t harm the nutrients, it may reduce the creaminess a bit. Therefore, many people prefer to use thawed milk for cooking or baking rather than drinking it straight.

On rare occasions, a batch of our raw milk doesn’t pass lab testing. When that happens, the milk is disposed of on the farm and never shipped to our stores. Our pigs enjoy it, which helps us minimize waste.
A batch of milk can fail for two reasons:
1. Coliform: This is the most common reason for a failed test. It means the batch has a coliform count higher than 10.
2. Pathogen: Very rarely, the lab detects a pathogen such as E. coli, Campylobacter, Listeria, or Salmonella, and we do not sell that batch.

We take every precaution to ensure our milk meets the highest quality and handling standards. Every batch is tested for bacteria and other pathogens at an independent, state-certified lab to confirm it meets or exceeds the requirements for both raw and pasteurized milk. We also keep our equipment meticulously clean and regularly test our herd for potential diseases.

Every jug that reaches our shelves has undergone all these tests and passed with flying colors!

To learn more about our testing practices, see the question “Is raw milk safe?”

There’s no one-size-fits-all answer. Raw milk is a living food full of healthy probiotics that work in harmony with the nutrients in every drop. Like any living thing, it can change from batch to batch, and its freshness can vary throughout the year.
In our experience, raw milk often stays fresh for 4–10 days past the sell-by date. Here are a few ways to help it last as long as possible:

• Keep it cold. Store your milk in the back of the fridge, where temperatures stay most consistent.
• Seal it up. Once opened, your milk may sour faster, so keep the lid on tight and return it to the fridge right away.
• Transport smart. If you’re driving a long distance from the store, bring a cooler or insulated bag with ice packs to keep your milk cold on the way home.

As a reminder, we can’t guarantee safety, but we take every precaution possible to mitigate the risk associated with raw dairy.
If you think the milk you bought expired too early, we’re here to help. Come into the store, and we’ll find a solution.

Raw dairy simply costs more to produce than both organic and conventional pasteurized milk. That’s because raw dairies must uphold far stricter safety standards to ensure every batch is free of harmful pathogens.

While pasteurized dairies boil their milk to eliminate bacteria, raw milk producers must keep their milk clean and safe from the start. At Redmond Farms, that means rigorous “batch to best” testing, meticulous herd health management, spotless milking rooms, proactive mastitis prevention, and giving our cows plenty of space to roam.

Every step adds to the cost, but it also adds to the integrity, safety, and quality of the milk we’re proud to share.

Our cows enjoy a natural, grass-based diet made up of organic hay, organic fodder, non-GMO rolled barley (from IFA with dried molasses), Redmond Real Salt, and Redmond volcanic clay as a conditioner. We never use corn, soy, or GMOs.

Our cows are given one vaccination for Brucellosis as required by state law, and that’s it. We never use mRNA vaccines. We generally avoid antibiotics, but if a cow truly needs them for her health, they’re used responsibly. In those rare cases, the
cow is permanently removed from the milking herd, and milk from treated cows is never sold.

We raise only A2/A2-certified cow breeds—Jersey, Guernsey, Brown Swiss, and Holstein.

“A2” refers to a specific type of beta-casein protein found in milk. Cows can carry different combinations of this protein gene: A1/A1, A1/A2, or A2/A2.

Originally, cows produced only the A2 type of beta-casein. But thousands of years ago, a natural genetic mutation occurred in some European cattle, leading to the development of the A1 gene. This small change in the beta-casein protein slightly altered the way the milk is digested. Studies suggest that for certain people, A1 milk may cause digestive discomfort, while A2 milk tends to be gentler on the system.

The A2 protein also closely resembles the protein found in human breast milk and in the milk of goats and sheep, which may help explain why many people tolerate it better.

At Redmond, all our dairy cows are A2/A2, so every drop of milk they produce contains only the A2 beta-casein protein.

We do have pasture, and we’ve experimented with putting our cows out during the warmer months. However, Utah’s dry climate makes it challenging to maintain healthy, nutritious pasture year-round. Drought conditions and limited rainfall can lead to weeds that affect both the cows’ digestion and the flavor of the milk.

Our long-term goal is to have cows grazing on pasture much more often, but that takes time. We’re actively working toward that future with a dedicated soil team focused on improving pasture growth and regeneration.

In the meantime, we make sure our cows get the balanced nutrition they need every day. A fully grass-grazed diet alone doesn’t provide enough protein, energy, or sugar for optimal cow health, so we supplement with clean, wholesome grains and fresh fodder.

Thanks to a state grant, we installed a fodder machine that allows us to grow nutrient-rich grass using far less water—helping us bring more fresh green feed into our cows’ diet sustainably.

Once they’re weaned, we sell our bull calves at a local cattle auction.

Our farm is located in Redmond, Utah—nestled above the same ancient seabed where our Real Salt is mined. This mineral-rich foundation doesn’t just give us salt— it enriches the land that feeds our animals. It’s all connected: our farm, our mine, and the salt that started it all.

We wish! Tours aren’t available just yet, but sharing our farm is definitely on our to-do list. We can’t wait to welcome guests—and introduce you to the cows—in the near future.

No, we’re not certified organic—but we farm like we are. We follow organic principles and continually adopt more regenerative practices that build soil health and support our animals’ well-being. While organic certification is a long and expensive process, our priority is doing what’s right for the land, cows, and your health.

One of the newest additions to our farm is our fodder machine—a system that hydroponically grows fresh, sprouted feed (usually from grains like barley) right here on the farm, no soil needed. In just a few days, it turns dry grain into lush, nutrient-rich greens our cows love.

Fresh fodder supports better digestion, happier cows, and nutrient-dense milk all year long—even in the middle of winter. We were awarded a state grant to bring this system to our farm because it uses significantly less water than traditional feed production, making it a win for our cows and the environment.

Our cheese is never heated above 104 degrees.

Our block cheese is aged for a minimum of 60 days. The cheese curds are not aged.

You can purchase Redmond cheese from any of our Farm Market locations (including the market truck). For a full list of our locations, click here.

Our cheese curds come in three flavors: Original, Salt and Pepper, and Pepperjack. Our block cheese is available in mild cheddar.

Yes! All our cheese products are made from Redmond Raw Milk.

Our cheese curds are a raw dairy product and have the same guidelines as our raw milk. Check out our raw milk guidelines here [link].

We use vegetable rennet in all our cheese products.

Our cream is approximately 30% fat.

Yes! You can make butter with our cream—it just takes a little patience. Because it has a lower fat percentage than heavy whipping cream, it may take a bit longer to turn into butter.

Redmond Raw Cream should generally last as long as our Raw Milk. Check out our raw milk guidelines here [link to How long does raw milk last].

Yes! It behaves similarly to raw milk when frozen. Check out our recommendations for freezing raw milk here [link to Can I freeze raw milk].

Yes! You can use raw cream in cooking and baking just like any other whipping cream. Keep in mind, though, that heating raw dairy can reduce some of its natural nutrients and benefits.
If you want to preserve all the goodness of raw cream, try using it in cold desserts or recipes that require minimal heat.

It tastes like classic whipping cream, but with a fresh, full flavor you can only get from raw dairy. Smooth, rich, and naturally sweet, it’s everything we love about real, raw cream.

Yes! You can whip raw cream just like any other whipping cream. Simply follow your favorite recipe, and it’ll whip right up.

Yes! Because our raw cream comes from our raw milk, it goes through the same rigorous testing process. To learn more about how we test our raw dairy products, click here.

In our totally biased opinion, nothing beats the taste of raw butter. But more importantly, it’s better for you.

Raw butter is churned from cream that’s never been pasteurized, so it keeps all its natural enzymes, probiotics, vitamins, and minerals—along with that rich, fresh-from-the-farm flavor.

Because ours is made from A2/A2 cream, it’s naturally higher in omega-3s, CLA, and fat-soluble vitamins like A, D, E, and K2. And since it isn’t pasteurized, it also retains its natural fat membrane and enzymes, which help your body break down and absorb healthy fats more efficiently.

Butter made from pasteurized cream, on the other hand, loses most of these delicate nutrients and enzymes during heating.

Yes! Raw butter tastes richer, fresher, and more flavorful than regular butter. It has a creamy, full-bodied taste that reflects the quality of the milk it’s made from.

Because our butter is unpasteurized, it’s a living food that naturally changes over time. A stronger or slightly cheesy aroma doesn’t mean it’s spoiled—it just means the beneficial bacteria are still active. If it ever smells sour, rancid, or unpleasant, trust your senses. But a rich, savory scent or flavor—similar to Parmigiano Reggiano or cultured cream—is perfectly normal for raw butter.

We recommend keeping your raw butter in the refrigerator for the best flavor and longest shelf life. Because it’s raw and full of active cultures, it will naturally evolve over time. If you leave a small amount out at room temperature, it may develop a stronger, more savory aroma—similar to aged cheese—as those live cultures continue doing their work. That change is natural, but for the freshest, creamiest taste, the fridge is your friend.

We put a 10-day sell-by date on every batch to help you enjoy it at its best. Because it’s made from raw milk, it won’t last as long as pasteurized butter. That said, butter’s higher fat and lower water content give it a naturally longer shelf life than
milk. Every batch is unique, so we can’t guarantee freshness past the sell-by date, but proper storage helps. Keep it refrigerated and tightly covered to preserve its flavor and quality.

Yes! We make our butter from our own raw cream, fresh from the cows on our farm. Using our own A2/A2 cream ensures it’s as pure, fresh, and flavorful as possible.

Our pigs eat a soy-free, non-GMO, corn-based diet. Their feed is also supplemented with raw milk and, occasionally, cheese, veggie pulp, and compost scraps from our farm kitchens. It’s a nutrient-rich menu that helps reduce waste and keeps them healthy and happy.

No. Our pigs are raised without antibiotics, hormones, or steroids. If an antibiotic is ever needed to save a pig’s life, we’ll always choose the animal’s well-being first, but that pig is permanently removed from the herd.

Yes! We sell bulk pork and beef on our website here.

Our pigs live in large, open pens with plenty of space to run, root, and roll in the mud alongside other pigs. Piglets stay with their mothers and nurse freely, just as nature intended.

We raise Berkshire pigs.

Our pigs live in large, open pens with plenty of space to run, root, and roll in the mud alongside other pigs. Piglets stay with their mothers and nurse freely, just as nature intended.

We raise Berkshire pigs.

All our pork is processed locally at Beehive Pack in Salina, Utah.

We partner with a local rancher in southern Utah who raises our beef cows on BLM (Bureau of Land Management) land near Minersville Reservoir, next to Adamsville, Utah. The herd grazes across open range, leased forest land, and irrigated farmland.

Our beef rancher purchases cows from auction when they’re about three months old, so we can’t guarantee they were fed 100% grass before that time. At that age, most calves are still nursing, but it’s possible some received supplemental feed.
Once they’re on the ranch, our cows roam freely on BLM (Bureau of Land Management) land, where they graze on natural forage, browse, and cereal grain vegetation. Because of their early diet and the diversity of plants available on the range, they aren’t certified “grass-fed.”

“Grass-finished” means the cattle eat only grass or forage—no grain—for at least the last 90 days before slaughter. This practice enhances the beef’s nutritional profile, increasing beneficial fats like omega-3s and CLA (conjugated linoleic acid).
The last 90 days of a cow’s life are generally when grain-fed cows are fed grain..

Yes! We sell bulk pork and beef on our website here.

Redmond beef cows are never given hormones or steroids. If antibiotics are used, the cow is pulled from the herd before they’re administered, and it’s not processed until the antibiotics are fully out of their system.

Our beef is dry-aged in a temperature-controlled room for 14–21 days after processing. During this time, natural enzymes break down tough connective tissue, and moisture slowly evaporates, creating tender, flavorful meat.

You can buy our meat at any of our retail locations, or order in bulk online and pick it up at the store of your choice.

Yes, we carry all of these—but they’re very popular! Availability is first come, first served, so we recommend calling your local Redmond Farm Market to check what’s in stock.

Yes! Our bone broth is part of our House Made line, crafted in our Springville production kitchen. It’s sold frozen in our stores and can also be ordered through the Redmond Farm Kitchen.

We make it using bones from our own grass-finished beef, plus all-organic vegetables and spices. It’s simmered in a steam-jacketed kettle, which works like a pressure cooker but captures steam instead of releasing it, locking in moisture, flavor, and nutrients. This process keeps the gelatin evenly distributed, so while the broth isn’t overly jiggly, it’s naturally rich in gelatin and nutrition.

We work with a local meatpacker in Salina, Utah. Only a few cows are transported at a time, so they have plenty of room to move. To keep things calm and low-stress, processing happens right away—no animal spends more than an hour in an outdoor holding pen.

We sell our beef frozen to lock in peak freshness, flavor, and nutrition—without the need for preservatives. Freezing shortly after processing slows natural breakdown, preserves vitamins and minerals, and keeps the meat tender and juicy. It’s the best way to deliver fresh-tasting meat to your kitchen, no matter when you cook it.

Our chickens eat a soy-free, non-GMO, fully organic, corn-based feed. They also enjoy fresh fodder and plenty of bugs while roaming the land.

Our chickens are pasture-raised, meaning each one has at least 108 square feet of pasture to roam freely at all times. They live with a mobile coop that provides shelter and protection from predators while allowing them to move with the land.
Our girls have plenty of space. In fact, we like to joke that they’re “so free, they choose to stay.”

A mobile coop is a chicken shelter that can be moved around the pasture.

It allows our chickens to enjoy fresh grass, bugs, and sunshine each day, while also helping to naturally fertilize the land and keep the environment clean.

Moving the coop regularly supports happy, healthy hens and promotes regenerative farming practices that strengthen the soil and ecosystem.

We surprisingly don’t have many predators visit our farm. But for the few that do, we have Paloma—our loving and protective livestock guard dog. She lives with the chickens, keeping them safe and giving them a sense of calm and comfort.

No. We only raise chickens to produce eggs.

Nope! Our flock has never been exposed to avian flu.

“Organic” is a specific and heavily regulated certification that costs a lot of money and takes years to finalize. We do not claim that our eggs are officially organic certified, but we use only organic practices, feed the hens only organic feed, and never use any pesticides or chemicals on our pastures. If it ever makes financial sense to apply for the certification, we will!

Yolk color varies based on the hen’s diet. While many people assume a darker yolk means a healthier egg, that’s not necessarily true. The color actually comes from natural pigments—called xanthophylls—in the foods chickens eat.

For example, hens that eat yellow corn or alfalfa meal tend to lay eggs with deeper golden yolks, while those that eat more wheat or barley produce lighter yolks. Some farms even add ingredients to their feed that darken yolks without changing the
nutrition, so color alone isn’t a reliable indicator of quality.

We focus on what really matters: healthy, happy hens with a clean, natural diet. So while yolk shades may vary with the season or what the chickens are foraging, you can count on every egg being fresh, nutrient-rich, and delicious.

Yes! We wash our eggs so that you don’t have to. Because washing eggs removes the natural protective layer (called the “bloom” or “cuticle”), they need to be refrigerated to stay fresh.

We use a soy-free, organic, non-GMO, corn-based feed. We understand that many people are looking for eggs that are both soy- and corn-free, but the only viable alternative we’ve found so far would be a wheat-based feed. If you have suggestions, we’d love to hear them! At Redmond, we believe in continuous improvement and are always learning and refining our practices.

No…well almost no! Nothing in our Farm Kitchen contains seed oils except for our gluten-free bread and gluten-free buns, which contain sunflower oil. We haven’t been able to source gluten-free bread or buns that are seed oil free, but we’re always looking. (Please let us know if you find anything!) We do occasionally offer special desserts that contain organic cold-pressed sunflower oil, and our cookies use organic palm shortening. If you have any other questions about our sourcing, feel free to contact us.

We do! Just request it when you order a drink.

No, just our Orem and Sugarhouse locations.

We fry our fries in organic refined coconut oil.

We use organic extra virgin olive oil or organic avocado oil in our sauces and dressings, including our fry sauce, ranch, honey mustard, lemon cashew tahini, balsamic Dijon, mayo, and spicy mayo.

All bulk meat orders are prepared to order, which means your meat will be ready for pickup at your selected store in about 3–5 weeks. If you have any questions or need help along the way, feel free to reach out to us at [email protected].

Yes! You can choose what percentage of each you’d like in your order. Just let us know in the notes section.

The sausage flavors we offer are Ground (no seasonings), Country, Maple, Italian, and Spicy.

Meat orders are frozen and packed in cardboard boxes. Quarter beef and half pork orders are packed in three 30 lb. boxes. Half beef and whole pork orders are packed in six 30 lb. boxes.

You can reach out to [email protected] if you need assistance with your meat order or have any questions. If it’s urgent, please call one of our many store locations.

House Made is our in-house production facility in Springville, Utah, where we create products for our store shelves and ingredients for our Farm Kitchens. What began in 2020 with soups, broths, and grab-and-go items has grown into a broader line that now includes coconut-oil-fried chips, granola, almonds, kombucha, and cookies—each crafted to fill gaps in the health-food market. We focus on accessibility while sourcing the most nutrient-dense ingredients possible, never compromising quality.

Our House Made line includes sprouted corn chips, cookie dough, sprouted flavored almonds, brioche buns, custards, chicken salad, soups, bone broth, kombucha, and dressings. We also make many of the ingredients used in our Farm Kitchens.

Yes! Many of our House Made products are used as ingredients in our Farm Kitchens—everything from broths and dressings to buns and condiments. The same quality you see on our shelves is what we serve on your plate.

You can find every ingredient listed on the packaging of our House Made products.
For anything we sell as an ingredient in our Farm Kitchen, ask an associate at the register, and they’ll help answer your questions. We use only healthy fats like avocado, coconut, and olive oil, our own Redmond Real Salt, and ingredients that are certified organic or produced with organic practices.

Our production facility is in Springville, Utah, and includes a small retail store where you can shop for farm essentials.

We have farm market storefronts across Utah! You can visit us at any of the following locations:

📍Salt Lake City
2209 S Highland Drive
385.351.2664

📍Orem
420 W 800 N
801.224.0585

📍Heber
475 W 910 S
435.657.3603

📍Springville
445 N 2000 W, Unit 5
385.398.3140

📍Roy
5697 S 1900 W, Suite 3
385.743.4220

📍Redmond
2725 N 100 W
435.529.7402

Our Sugarhouse and Orem locations feature our Farm Kitchens, where you can enjoy thoughtfully prepared meals like grass-finished burgers, sourdough sandwiches, salads, smoothies, fresh-baked cookies, and coffee.

We prioritize local and organic ingredients, sourcing many items directly from our farm and in-house production kitchen — including pasture-raised meats, raw cheeses, and House Made condiments.

Our other locations operate as grocery markets only, but we’re always looking for ways to bring the Farm Kitchen experience to more communities.

Here are the current hours for each Redmond Farm Market and Kitchen location:

OREM

Farm Market & Kitchen Hours:

Mon – Sat: 9 AM – 8 PM

SUGARHOUSE

Farm Market & Kitchen Hours:

Mon – Sat: 10 AM – 8 PM

HEBER CITY

Farm Market Hours:

Mon – Fri: 10 AM – 5:30 PM

SPRINGVILLE

Farm Market Hours:

Mon – Fri: 10 AM – 6 PM

ROY

Farm Market Hours:

Tue – Sat: 11 AM – 6 PM

REDMOND

Farm Market Hours:

Mon – Fri: 8 AM – 5 PM

WESTERN CLAY

Farm Market Hours:

Mon – Fri: 8 AM – 4 PM

Real Salt, Re-Lyte, and Redmond Farm Market are all part of the Redmond family. Our roots go back to 1958, when our founders discovered an ancient sea salt deposit beneath their farmland in central Utah. Today, everything we do—from sourcing ingredients to serving meals—is grounded in those same values: elevating the human experience, honoring the land, and taking care of people. If you’ve enjoyed Real Salt on your table or Re-Lyte in your bottle, you’ll feel right at home here, too.

It means you’ll place and pay for your order at the counter, and our team will bring your freshly made food right to your table. Because everything is made to order, your meal may take a little extra time — but we think real, nourishing food is always worth the wait.

We don’t currently take reservations. All seating is first come, first served. We usually have plenty of space, but you’re always welcome to give us a call if you’d like to check before you come by!

We carry a variety of nutrient-dense, thoughtfully sourced groceries, most of which are certified organic or made using organic practices — from fresh dairy and eggs to local meats, produce, pantry staples, and snacks made with clean ingredients.
Everything we offer reflects our commitment to real food, real ingredients, and supporting our local community.

At Redmond, we hold our grocery and kitchen ingredients to high standards. We look for foods that are nutrient-rich, minimally processed, and made with ingredients you’d recognize. We avoid artificial colors, flavors, and preservatives, and we carefully vet each product’s ingredient list and production story. When it
comes to animal-derived products, our emphasis is on pastured, well-raised animals, and we partner with producers who meet our values of sustainability, transparency, and care. In short: if we carry it, you can trust it aligns with our mission to provide real food that supports optimal health.

In accordance with Utah state law, pets aren’t allowed inside our markets or kitchens where food is prepared or served. However, both of our Farm Kitchens offer outdoor seating, and pets are always welcome on the porch!
We do welcome qualified ADA service dogs inside, in compliance with the Americans with Disabilities Act.