Barbecue serves Utah Ag history
People from all over Utah gathered Saturday at the annual Utah Agricultural Products Barbecue.
The 18th annual all-you-can-eat event was hosted by USU’s College of Agriculture. The barbecue focused on foods produced in-state, including beef, lamb, turkey and pork. Dairy products such as cheese, flavored milk and ice cream were also served.
“This event has been going really well. It’s a delightful day and people are so excited to try these ag products,” said Larry Hemingway, a lecturer in the school of applied sciences, technology and education. “Word on the street is the turkey is the best.”
The food provided at the barbecue represents a long history in agriculture, said Dan Drost who has grown more than 1,600 acres of onions in Box Elder County in the past nine years.
Local food producers represented at the event included American Lamb, a fifth-generation sheep raising organization based in Cache and Box Elder Counties, and Creamies, a company that has produced low-fat dairy treats since 1950.
“We love coming to this educational event every year. It’s a good way to promote dairy products and a great place to be,” said Brian Wood, an employee from the Creamies Factory.
The money raised from the barbecue will fund scholarships in the College of Agriculture.
“It’s fun to see the kids. We like people to come find out how good our beef really is and raise money for the ag students,” said Molly Cooley, an employee of Kunzler Seed and Livestock.
– leannfox@aggiemail.usu.edu