Vegetarian Food American Fork UT

Local resource for vegetarian food in American Fork. Includes detailed information on local businesses that provide access to health food stores and farmer’s markets, as well as advice and content on proper diet and nutrition.

Lindon Farmers Market
(801) 785-7981
60 N. State Street; across from the City Center
Lindon, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
July-October Saturday, 8:00 a.m.-10:00 a.m.
County
Utah

Provo's Farmers Market
(801) 542-9382
500 West 100 South
Provo, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
July-October Saturday, 9:00 a.m.-2:00 p.m.
County
Utah

Park Silly Sunday Market
(435) 602-9481
Main Street
Park City, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-September Sunday, 10 a.m. to 4 p.m.
County
Summit

Sandy Farmers Market
(801) 233-3011
10200 South and State Street
Sandy, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : Yes
Hours
August-October Friday & Saturday, 9:00 a.m.- 2:00 p.m.
County
Salt Lake

Good Earth Natural Foods
(801) 756-0233
336 W Main St
American Fork, UT
 
Thanksgiving Point and Farmers Market
(801) 407-8157
3003 N. Thanksgiving Way
Lehi, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
August-October Friday, 3:00 p.m.- 7:00 p.m.
County
Utah

Heber Valley Farmers Market and Concert in the Park
(435) 654-4555
City Park 250 South Main
Heber City, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-August Thursday, 8 a.m.-1:00 p.m.
County
Summit

Park City Farmers Market at the Canyons
(435) 336-6033
4000 The Canyons Resort Drive
Park City, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Wednesday, 12:00 p.m.-7:00 p.m.
County
Summit

Murray Park Farmers Market
(801) 233-3010
Murray City Park, 200 East 5200 South
Murray, UT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
August-October Friday & Saturday 9:00 a.m.- 5 p.m.
County
Salt Lake

Good Earth Natural Foods
(801) 765-1616
500 South State St.
Orem, UT
 

The Pros of Meatless Protein

Cutting back on animal products doesn’t mean eliminating all your essential amino acids.
Non-meat sources of protein abound, and more and more health experts say
that you can’t go wrong with a diet built around vegetarian cuisine.

By Susan Weiner

November/December 2005

Whether you’re in the throes of holiday cooking and envision out of the ordinary fare or just want to try your hand at a vegetarian meal, you can rest assured that meat-free dishes are anything but protein-free. So-called “peasant foods” like rice and beans, polenta, vegetable stir-fries and hummus are proof that cultures around the globe have thrived for centuries on plant and grain-based diets. In fact, it’s easier than you think to get all the protein you’ll ever need without eating meat.

Just ask anyone from countries such as Italy, Greece and Turkey, since the Mediterranean Diet is considered the gold standard when it comes to eating right. The customary diet boasts high daily intake of olive oil, fruits, vegetables, pasta, breads, cereals, grains, nuts and seeds, and moderate intake of wine, cheese and yogurt. Fish and poultry are consumed weekly, while eggs and red meats are eaten in small quantities only a few times a month. It turns out that residents of the Mediterranean region have the lowest rates of chronic disease in the world and the highest adult life expectancy, despite limited medical services.

In stark contrast, dietary staples in the U.S. include hamburgers, hot dogs, fried chicken, barbeque and eggs, while prevailing “vegetables” are potatoes, corn and ketchup. Just take a look at any restaurant menu, cookbook, supermarket flyer or fast food sign; each contends that the centerpiece of your plate should be a large serving of meat, chicken or fish.

“Why I Went Vegetarian”:
Two Perspectives

Harold Brown, a fifth generation beef farmer, ditched his meat-based diet—and walked away from the family business—due to health concerns that included high cholesterol. Brown also cites the decline of traditional farming communities and the explosive growth of factory farms where thousands of animals are confined as compromising both animal health and meat quality. “Most cattle that come out of a feedlot and go to slaughter are just days and weeks away from dying because of liver tumors,” says Brown. Ironically, “that’s because cows can’t convert corn and wheat into protein for digestion.”

Today, Brown is in excellent health with a blood workup any person would envy. His newfound protein sources are whole grains and vegetables, along with tofu, tempeh, seitan and soy-based meat and chicken substitutes, complete protein foods that provide all the essential amino acids in one meal. This holiday season, Brown and his wife Linda have several high-protein, meat-free dishes on the menu, including basted and baked chicken-style wheat meat smothered in gravy, stuffing and tofu skins, riblets simmered in barbeque sauce served on organic whole-g...

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