Educate them when theyвЂ™re young so more people will embrace those foods as they get older and make them normal. You need to start at the bottom, not at the top, with education. I worked with many indigenous communities and the Department of Education to work with kids trying to bring those foods into the community. вЂњWe were on the forefront of making Arizona food distinctive, and I did a lot of foraging out there. вЂњI was the executive chef at a couple of different restaurants,вЂќ Stanger said.

The culinary scene and its contributors were curious and open to new types of food, which Stanger stated helped her learn and grow. She went further and studied the terroir and desert foods that surrounded her. During her tenure in Arizona, she worked at restaurants, where she learned the ins and outs of the industry under masterful chefs. When she was 20, Stanger moved to Arizona to experience life outside Utah and be nearer to her sister, serving in the military. вЂњI learned a lot about community and how important it is to have food in the community that isnвЂ™t fast food,вЂќ she said. The restaurant offered homemade local comfort foods and gave Stanger her first look into the restaurant world. Not far away, her mom opened Gold Diggers restaurant in a historic building in Eureka. Later, StangerвЂ™s family moved to Mammoth. Grimm grew her greens, nuts, cattle, gardens and caught her own fish. People forget how much amazing stuff we have around us.вЂќ The Lakehouse has stunning views of the Wasatch and Deer Creek Reservoir and is open yearround.ДЄ mentor, Maxine Grimm, embodied the importance and art of connection to the earth and growing your own food. I think thereвЂ™s a major disconnect thatвЂ™s happened through convenience and industry. Now, I donвЂ™t see a lot of people doing it anymore. Where I grew up, a lot of people used the resources around them. вЂњWe didnвЂ™t know that people donвЂ™t really do that kind of thing. Her family foraged for juniper, white sage, rabbitbrush, just to name a few. Originally from Tooele, she grew up foraging wild foods and exploring the mountains. After 20 years in the Phoenix, Arizona area, opening restaurants, Stanger has her homecoming in the form of The Lakehouse. вЂ“ Executive Chef Tamara Stanger of The Lakehouse at Deer Creek Reservoir is no stranger to Utah or its agriculture.

The lakehouse at deer creek