The mission of Snuck Farm is to be a force for good in the community. They work to produce the freshest, highest quality food in the local marketplace. They also teach and promote industrious ideas about healthy food and sustainable, community-based food production. Their hydroponic systems are being used to grow pesticide-free produce using ecologically sustainable methods in technologically-sophisticated, climate-controlled greenhouses at the farm. The farm is named for Boyd “Snuck” Fugal who, along with his wife Venice, cultivated the land where the greenhouses are now located. The farm has been part of the Fugal family for over 100 years and the construction of the barn was a way to preserve a piece of their family history on the remaining acreage. The farm is now managed by “Snuck’s” granddaughter Page, and her husband Brian Westover. They chose hydroponic growing for this spot because of the small acreage left of the 160 acres originally farmed by Boyd. The Westovers wanted to maximize production of the land in an environmentally friendly way. Their hydroponic operation will produce more than 4x the yield of traditional farming while using a fraction of the water required in the field. They will provide retail, restaurant, and institutional customers with a reliable, year-round, local supply of produce grown under the highest standards of quality and food safety. Photos by Ashley Eakle.
27x winner Utah’s Best of State
24x Best of State Caterer
3x Best of the Best / Hospitality
1x Entrepreneur of the Year