A Local Thanksgiving (November 2018 Update)

                                                FARM HAPPENINGS                                                 

The falling leaves and cool weather are ushering in one of our favorite holidays on the farm. Our work and care through the summer means a feast for the fall as our beautiful, pastured turkeys are ready for a place at the center of your Thanksgiving table. What makes a UNM bird so good? Grass. And plenty of it. Each day our poultry graze on greens as we harvest sprouts from our greenhouses for them. This, along with any insects and worms they forage throughout the day, and our custom no corn/no soy poultry feed, means a bird better than any other.

We still have a great selection of turkeys and will be harvesting more throughout next week. If you're interested in necks for a tasty broth, or hearts and livers for nutrient-dense eating, we also have those available to purchase. From raw cheeses to lard, bone broths to eggs, we have many ingredients at the farm to help you eat local for Thanksgiving this year.

Our rich, creamy raw milk is plentiful right now. Many of you remember the woes of a year ago when our milk sold as quickly as we could bottle it. We've made some adjustments at the dairy in anticipation of a busier season and all who come for a gallon are able to get it! There's an incredible amount of cream on our milk this time each year. Components increase in the fall, while unfortunately, production decreases - but it's all part of the cycle on the farm. Now is a great time to grab an extra gallon and whip up some butter, or try a batch of sour cream.

We milk each morning and after a couple of days this tank is full. Next up we bottle and have it fresh on the shelves. Never pasteurized. Never homogenized. Never altered in any way. Just pure, raw milk. There's no reason to tamper with something so good in the first place!


You may have seen the many food recalls throughout the nation in the news recently. What a complicated mess our food system has become! And such a sad waste of so many animals. Keep it simple! Grow it yourself. Buy from your local farm. Cook at home. Use real ingredients. Take back control over your food. You will eat better, it will taste better, and you will feel better.

"These recalls demonstrate just how complex and interconnected our food system is today. When you buy something from the store, it’s possible the company that produced it was three companies ago,' said Will Wallace, senior food policy analyst for Consumers Union. 'This is a big deal. It could impact tens of thousands of people, if not more." 

Recall hits millions of pounds of food

Please note our holiday hours at the farm for Thanksgiving this year:

                                                UPCOMING CLASSES                                               
Join us as we welcome Emily Saddler to the farm to talk the power of herbs, or come learn the ins & outs of the hive with our favorite beekeeper. Below is what's currently on the calendar. Simply follow the links to sign up:

Tuesday, November 13 at 6:30pm
Instructor - Emily Saddler of
Tuition - $12 (includes make & take Winter Fire Cider remedy & recipes)

 Register Here 

Thursday, November 29 at 6:30pm
Instructor - Mark Ellingson of Neighborhood Beekeeping
Tuition - $20 (includes one 8oz. jar of local, raw honey)
Mark recommends ordering bees by February so this a great time to begin making your plan for next year.

 Register Here 
                                                UNM BULK ORDERS                                                 

Our cured pork contains four simple ingredients - sea salt, turbinado sugar, hickory smoke, and celery juice powder. This means the meat is cured naturally without the use of sodium nitrate or nitrite. So when you fry up some of our thick cut bacon you know it not only came from UNM pork, but there's no chemicals needed to give it that great flavor.

We're currently taking half and whole pork orders for pick up in December. If cured isn't your thing we also have a fresh option which includes sliced pork belly. Our next orders will be available DECEMBER 13 & 15. Deposits are due SUNDAY, NOVEMBER 25. Corriente beef, Angus beef, lamb, and salmon are also available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

 Corriente Beef      Angus Beef      Pork      Lamb      Salmon 

                                            COOKING WITH KRISTIN                                          

We're celebrating as our very own UNM Market Manager, Kristin, had her first published article last month! Check it out in the October issue of Devour Utah Magazine. She's an expert when it comes to bone broth so if you have questions she can help, or take her bone broth class the next time it's on the calendar here at the farm.



                                                      WISE WORDS                                                         


Health, Happy, Harvest Time (August 2018 Update)


This is the best time of the year to eat in Utah! The harvest is on and along with our UNM meat we also have local produce available. Vegetables grown right here at the farm (without herbicides or pesticides!) include:
  • Cucumbers - $1.50/lb
  • Squash - $1.30/lb
  • Tomatoes - $2.00/lb
  • Beans - $2.00/lb
  • Non-gmo corn - 42 cents/ear (Because it's not sprayed you may find a friendly caterpillar inside. It's a good sign!)

We're also carrying fruits from Oberre-Alpine Farm in Alpine, Utah. These include:

  • Blackberries - $3.50/carton
  • Raspberries - $3.50/carton
  • Peaches - $1.50/lb
  • Donut Peaches - $3.00/lb

Enjoy it while it lasts!


Duck eggs are now at the farm! We have a handful this week with more to come. Priced at $10/dozen and we hope to have half-dozens available soon. Pick up some to try the next time you stop in.

Join us for lunch on the farm when you come to our Keto with Kristin: Lunch Edition class, or learn the basics of broth as we prepare for the cold weather of winter. We have a great class lineup for the next couple of months! Below is what's currently on the calendar. Follow the links to sign up.

Saturday, August 18 at 1:00pm
Instructor - Shayn Bowler
Tuition - $50 (Includes one pastured UNM chicken)

Saturday, September 8 at 1:00pm
Instructor - Kristin Whitaker
Tuition - $35 (Includes one gallon of UNM raw milk, one yogurt start, instructional booklet, etc.)

Tuesday, September 11 at 11:00am
Instructor - Kristin Whitaker
Tuition - $25 (Includes a Keto lunch & recipes)

Tuesday, October 2 at 6:30pm
Instructor - Kristin Whitaker
Tuition - $25 (Includes two packages of UNM bones)

A WELLNESS JOURNEY: Food, Supplements, & Glycobiology
Thursday, October 4 at 6:30pm
Instructor - Larry & Angie Law
Tuition - $5

Don't forget the opportunity to help us bottle-feed our calves! Every Saturday at 11:00am.

A peek inside our smokehouse one morning. Our favorite butcher, Wally, smoked more Bratwurst so if you haven't tried them yet, grab a package on your next visit to the farm. Juicy, full of flavor, and ready in minutes - all you need to do is warm them up! We have both Smoked Kielbasa and Smoked Chorizo, as well as all of our regular bratwurst flavors in stock - Kielbasa, Chorizo, Hot Cajun, & Apple Cinnamon. Smoked brats are $8/pound. Regular brats are $7/pound.

Our next bulk orders will be available SEPTEMBER 13 & 15. Deposits are due SUNDAY, AUGUST 26. Corriente beef, Angus beef, pork, and lamb are all available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

All of our 2017 salmon is now sold out but we're taking deposits for the 2018 catch now. It's expected to arrive in September, but it has already shipped and may be here sooner.

This is one of our Jersey girls, Miss 1503. Yes, names are definitely more fun, but numbers give us needed information such as the year the cow was born (2015) and the order in which she arrived (third calf that year).

She's kind of famous around here because she's the very first of our dairy calves born on the farm to also give birth on the farm. She calved earlier this summer and we've since had a couple others do the same. It's beautiful to see it come full circle.

Our dairy has now been open for just over two years and we've been amazed by your support. We're currently brainstorming possibilities of a small expansion to our parlor as the demand for raw milk continues to increase. It's exciting to witness this return to real food because you share your passion for it with others. We always say, "One you go raw, you don't go back!" Thank you for your continued loyalty and love for the farm, the animals, and basic, good food!


A pig's nose may look squishy, but it's a solid muscle they use to dig up the earth. Raising them outdoors with room to wallow in the mud and root for tasty treats to eat allows them to be what they are. It's what Joel Salatin of Polyface Farm has termed "the pigness of the pig" and by doing so we respect their natural instincts.

If you haven't met our pigs stop by their mud hole next time you're at the farm. They're incredibly curious, fun, and love extra attention. They may even let you touch their snout as they say hello!



Fish, Fowl, & Farm Fat! (July 2018 Update)


We will be open normal farm hours for Independence Day:
Tuesday, July 3 | 2:00-6:00pm
Thursday, July 5 | 2:00-6:00pm
Saturday, July 7 | 10:00am-3:00pm
We will have a different schedule for Pioneer Day in order to celebrate with our families. Please visit us on the following days:
Monday, July 23 | 2:00-6:00pm
Thursday, July 26 | 2:00-6:00pm
Saturday, July 28 | 10:00am-3:00pm

It's July, which means our fishing friends at Kwee-Jack Fish Co. will soon be in Bristol Bay, Alaska for the yearly salmon run. Once finished, they'll flash freeze the salmon and ship it straight to our farm. It's fresh, delicious, and the health benefits are awesome. Plus it's sushi grade so it's perfect for your favorite homemade roll. You won't find better salmon!

We are now taking deposits for salmon orders:

  • $275 for a 20 pound case ($13.75/lb)
  • $50 deposit required
  • $225 for the balance at pickup
  • We anticipate the fish arriving mid-September.

Supply is limited each year - we recommend ordering soon to reserve your case. Visit our website to place your deposit: Utah Natural Meat Salmon


Now in addition to whole chickens, we have our UNM Pastured Chicken Cut Ups available.  This includes the following:

  • Boneless/Skinless Breast - $10.00/pound
  • Tenders - $8.00/pound
  • Leg/Thigh - $4.00/pound
  • Wings - $3.00/pound
  • Backs & Bones - $2.00/pound
Whole birds are also available, as well as feet, necks, heart, liver, & heads.

We'll kick of July with a class on Keto, and then later in the month we'll welcome Larry & Angie Law to present at the farm for the first time. Below is what's currently on the calendar. Follow the links to sign up!

Instructor - Kristin Whitaker
Tuition - $10
THURSDAY, JULY 12 at 6:30pm
Keto: what’s behind this crazy “new” diet? Does it sound to good to be true? Are you suspicious of an all-bacon diet? Come learn fact from fad with Shopgirl Kristin and see what nutritionists are saying about this massively popular diet.  Let’s look “under the hood” of your metabolism to understand more of how ketogenics works.  Learn the therapeutic and nutritional benefits of “Clean Keto” and how to avoid many of the pitfalls that cause people to fail.  Learn how to customize a plan for you, how/if you should measure ketones, what you can expect when you begin, and how long you should do it for. Expect 45 minutes of lecture followed by Q&A. Bring all your questions and find out if keto might be a good fit for you.
Instructor - Shayn Bowler
Tuition - $50 (Includes one pastured UNM chicken)
SATURDAY, JULY 14 at 1:00pm
Raising chickens & turkeys is one thing - then what comes next? Current poultry laws make it difficult to find someone to prepare your bird for the freezer, but this is something you CAN do yourself. Farmer Shayn will teach you a valuable skill that is quickly becoming lost in our day and age. This class will give you the hands on experience of harvesting poultry, using both larger equipment and simple tools you already own. He'll also show you how to break down a bird into parts, and you'll leave with a whole pastured chicken & organs ready to cook at home.
Instructor - Larry & Angie Law
Tuition - $5
THURSDAY, JULY 26 at 6:30pm
How Has Our Food Been Altered? What’s Natural About Being Synthetic? What is Glycosylation? And why does any of this matter to you? Join Larry & Angie Law as we discuss these questions more in-depth and look at what has happened to the foundation of our food supply, how the “staff of life” is no longer the grain it used to be, and what GMOs are and why you need to know. This class will give you a foundation of a critical, but little known, field of science called Glycobiology. This science is the "missing link" of health and nutrition. It impacts your immune system, digestive system, cognitive function, and all body systems  Learn how they are vitally supported by cellular communication achieved through glycosylation. You'll also receive a Consumer Awareness Guide to help you determine the critical difference between natural & synthetic vitamins, and organic & inorganic minerals, as well as why plant source matters and how to know if what’s really inside your bottle is safe and effective. 

Don't forget the opportunity to help us bottle-feed our calves! Every Saturday at 11:00am.

NEW PRODUCTS - Fabulous Fats & Beautiful Broths!
Calling all Lard Lovers - we've got you covered! UNM Lard is now available. Made from our pastured pork, it's a healthy, real fat perfect for baking or frying your favorite foods. In stock at the farm for $9/tub (aporox 1.75 pounds).
We also just finished a batch of our delicious beef bone broth. Made with our grass-fed bones & one of our pastured chicken feet, it's chock full of collagen and other healing compounds. In stock at the farm for $7.50/quart.
Having these staples prepared and ready to use in your kitchen makes it so much easier to incorporate them into your everyday routine!

Our next bulk orders will be available AUGUST 9 & 11. Deposits are due SUNDAY, JULY 22. Corriente beef, Angus beef, pork, and lamb are all available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

Bulk salmon cases are sold out and but we're taking deposits for the 2018 catch now. Individual fillets are still available in the store while supplies last.

If you're smoking or grilling this week for your Independence Day BBQ we've got your meat! Ribs, chops, steak, salmon, burgers - take your pick of fresh cuts from the farm. And if you need an easy, quick meal we now have UNM Smoked Kielbasa. These bratwurst are pre-cooked, which means you simply warm it and serve it - that's it! Your favorite brat is ready in no time at all. Seasoned and smoked right here in our on-farm butcher shop, these are juicy & full of flavor.

Remember our tiny turkeys from last month? Once they reached three weeks old and had most of their feathers it was time to move them outside. We love observing when they make the transition & investigate their new place - pecking at grass, scratching in the dirt, running & flapping their wings. It's fun to watch them as they have the opportunity to simply be a turkey & exhibit their natural instincts.






New Products: UNM Bone Broth & Farm Swag

We have a couple of new products we wanted to give you a head's up about:

Unsure about making your own broth? Maybe you don't have the time to invest right now? We've got you covered! UNM Bone Broths are now available to purchase! Simmered right here in our butcher shop, our broths are made with our beautiful bones & chicken feet, seasoned with basic spices and ready for your favorite recipe. Beef & pork currently available frozen, and we just finished a batch of turkey broth today - it's chilled and fresh in our fridge. Pricing is $7.50/quart and jars are stocked for the store tomorrow.

Now you can rep your favorite farm and look good doing it - UNM swag is here! Show your love for happy animals and local food. Check it out next time you visit the market. (Kudos to Shopgirl Kristin for the awesome designs. Her talent knows no bounds!)

Shirts - $17. Available in S, M, L, XL

Hats - $12. Adjustable. Black, Blue, Green & Pink available.

Bags - $14. Big & sturdy! Will easily hold a couple gallons of your favorite raw milk and then some.



We just added some great classes to the schedule last week. Check out our education center at the links below for more information and to secure your spot!


Instructor - Kristin Whitaker

Tuition - $25 (Includes two packages of bones, samples, recipes, etc.)

THURSDAY, JUNE 28 at 6:30pm (this week!)


Instructor - Kristin Whitaker

Tuition - $10

THURSDAY, JULY 12 at 6:30pm

FOWL FUNDAMENTALS: The How-To of Harvesting Poultry
Instructor - Shayn Bowler

Tuition - $50 (Includes one pastured UNM chicken)

SATURDAY, JULY 14 at 1:00pm (2 Seats Remaining)

SATURDAY, AUGUST 18 at 1:00pm (6 Seats Remaining)

A WELLNESS JOURNEY: What You Should Know About Your Food, Supplements, & Glycobiology

Instructors - Larry & Angie Law

Tuition - $5

THURSDAY, JULY 26 at 6:30pm


Chicken In Stock! (June 2018 Update)

Our signature UNM corn & soy free pastured birds are finally back! Whole chickens will be in the market beginning TOMORROW - SATURDAY, JUNE 9th. This is just our first group for the season. We'll harvest another group in a couple of weeks and then about every week afterward, so when these birds sell out don't worry - there's more on the way!

UNM Pastured Chicken
  • $5.00/pound
  • Whole birds only at this time
  • Feet, necks, heart & liver also in stock at $4/bag
  • Available on a first-come basis



We've had quite a few new friends of the farm lately and thought we'd take a minute to introduce ourselves. So, hello! We're the Bowlers - a family of six living on a farm in the middle of West Jordan. Shayn handles the day to day chores & logistics of a dairy, butcher shop, market, animals, etc. - mainly anything outdoors. Kristen's usually running the business side which includes orders, customer service, accounting, social media (hi!), etc. Together, with the rest of our team, we've created a UNM urban oasis - a place we invite our community to visit & enjoy.

Shayn is the fifth-generation of a family farm which began years ago in Southern Utah; his dad's family growing hay in Enterprise & his mom's running a dairy in Veyo. Now, many years later, we value the opportunity to raise our family the same way. Your support allows us to do something we love while we teach this way of life not only to our kids, but also anyone with a desire to farm, which then benefits generations to come.

(We'll be highlighting our farm team in the weeks to come. It takes all of us working together to bring the best food to your table!)

With summer schedules our class lineup has slowed down, but we do have a few in the works we'll be adding soon. Check the Education page on our site for updates as they become available.

Below is what's currently on the calendar. Follow the link to sign up!

Fowl Fundamentals: The How-To of Harvesting Poultry
Instructor - Shayn Bowler

Tuition - $50 (Includes one pastured UNM chicken)

SATURDAY, JUNE 23 at 1:00pm (SOLD OUT)
SATURDAY, JULY 14 at 1:00pm (5 Seats Available)

Don't forget the opportunity to help us bottle-feed our calves! Every Saturday at 11:00am.


We had an exciting arrival this week - TWINS! And the best news is they're both heifers and both healthy and doing well. Their mom is 1290, one of our original dairy cows we began milking just for our family years ago, and she was a rock star, delivering both without needing any assistance from us.

Twins are rare, happening on average around 5% of the time in dairy breeds, although we tend to have them more often here at the farm. But multiples aren't always a good thing.

Half of the time when a set of twins is born one will be a heifer and one a bull. When it occurs there is a 90% chance the heifer will be a "freemartin", which means she is infertile. Early on in the pregnancy it’s common for the separate embryos to fuse and then share the same blood supply. Hormones from the male fetus can cross to the female fetus causing reproductive abnormalities in the female. Instead of carrying the typical XX chromosomes of a female, a freemartin heifer will carry a Y chromosome. The heifer will otherwise be completely healthy - just unable to reproduce. In those instances we raise the cow for beef instead as the reproduction aspect is kind of a key component when running a dairy.

So there is your bovine science lesson for today. There's always something interesting you can learn on the farm!


Our next bulk orders will be available JULY 5 & 7. Deposits are due SUNDAY, JUNE 17. Corriente beef, Angus beef, pork, and lamb are all available. Do you want to try our meat before you make a big purchase? Stop by our farm store and pick up some separate cuts.

Bulk salmon cases are sold out and we will begin taking deposits for the 2018 catch soon. Individual fillets are still available in the store while supplies last.

Turkey is almost gone and will not be in the market again until November. We still have backs, fat, and leg/thighs in stock.

Hogganero Ketchup from our favorite BBQ guys at Big Daddy Hill's. It has a bit of a delicious bite as they combine Habanero peppers with their flavorful ketchup. Plus there's a bonus of some natural bacon thrown in - because everything's better with bacon! $5/bottle and available in the store.



Our turkey poults recently arrived! The USPS is the only carrier who will ship live poultry, and it's always an interesting and somewhat humorous experience to pick up the poults at the post office. They're now nestled in our brooder with fresh food and water, happily chirping away. Hoping all goes well for the next five-ish months - poultry can be a little precarious to raise outdoors.


June is National Dairy Month and what better way to celebrate than showcasing our beautiful Jersey gals eating their greens! We let the spring grass grow as long as we can and last week the ladies were sent out to enjoy it.