I’m excited to share that a photo I took was published in the Utah Farm Bureau News magazine’s Winter 2013 edition. The monthly magazine goes out to all 29,000 members of the Utah Farm Bureau Federation, a voluntary organization of farmers and ranchers throughout Utah.
The cover story was about the Spring Lake Trout Farm that produces caviar served in high-end restaurants like Forage in downtown Salt Lake City. The photo I took of buckwheat with trout roe and house-made sour cream from my review of Forage was published to show the caviar as its served. You can read the entire magazine online here.
Thank you Matt and everyone at the Utah Farm Bureau News for publishing my photo!