Edible Wasatch is a locally and independently owned member of Edible Communities Inc. We believe in knowing where our food comes from. Our mission is to inspire readers to explore our regional food system and support local producers, restaurants and related businesses by voting with their forks. In our pages (and on our website) you will find stories about the hard work and delicious payoffs that growers, chefs and food artisans contribute to our community. As awareness grows about how urgently we need to rethink our relationships to food, more and more people are seeking out good food and finding new ways to engage every day. We invite you to join us in celebrating their efforts.
Our vision is of a future where choosing to produce food in a way that can be sustained indefinitely is easier than it is today. Where small and mid-sized farms are economically viable enough to resist the encroachment of development. Where our health care budgets decrease significantly and provide a little more money to spend on high quality food and we guage our prosperity not by how cheap we can make our food, but by how well we can feed ourselves.
David Vogel grew up in New Jersey which is flat and wooded and is thrilled to live in Utah which is, um, NOT flat and where you can see forever without too many trees blocking the view!
While studying biology in college David started to become aware of some of the challenges facing our current food system and learned about some of the solutions while studying ecological design at the University of Vermont. He has a number of years of professional cooking experience and is photographer as well.
"For 10 years I have been hoping for an opportunity to combine, my interests in cooking, photography and sustainable agriculture into one project and here it is at last: Edible Wasatch!"
Rachel Hodson was born and raised in Utah and is back again in Salt Lake City after having spent time living in Sweden, Chicago, Seattle and New York City. She returned home to find that so much has changed and that a lot of exciting things are happening in the world of food. As with so many other places there is a growing awareness that sustainable regional food systems will be vital to our prosperous future.
After studying Industrial Design at the University of Washington and spending several years as a professional glass-blower and a student of wooden boat building. Rachel found herself in New York where she produced commercial photo shoots for some of the world's top photographers.
Rachel is thrilled to have the opportunity to apply her unique range of skills to a new project, Edible Wasatch, that she is truly passionate about. Fresh, local, thoughtfully raised food has benefits for our own individual health, the health of our local economies and the environment and it's delicious. What's not to like?