August 13, 2020

Chef Barney — Crumb Brothers

Today we are featuring Chef Barney of Crumb Brothers, located in Logan, UT. 

Crumb Brothers

Why do you feel it is important to purchase local produce?

I have a multitude of reasons for this, however mainly it is just the simple fact of knowing where my food comes from. There are other benefits, such as empowering the local economy, reduction of carbon emissions, reduction and elimination of packaging, freshness and quality of items, and the bottom line of flavor.

How did you establish your connections with local farmers? Do you have any tips for other businesses looking to do the same?

It took years of making the connections I have today. The first step is simply talking to people. Whether that is making a phone call, visiting a farm, or consistently visiting the farmer’s market to make connections. My advice is introduce yourself, and then ask a lot of questions.

Are there any other sustainable practices that Crumb Brothers uses? How have these benefited your bottom line?

We have a number of other sustainability goals and practices, but the main ones are:
Composting. All useable compostable materials (egg shells, vegetable peels and scraps, etc.) are saved and either composted on site for my garden, or donated to other local farmers or growers for their composting. Leftover breads and pastries are donated to our local food bank, the CAPSA domestic violence shelter, Logan Pride House, and other similar organizations. As far as benefits, some of these are tax deductible, some simply give us a better standing in our community.

How do you incorporate sustainability into your personal life?

I try to be as sustainable as possible in both my home and business life. Reduction and elimination of single use plastics (although this year it has become increasingly difficult), reduction of waste, composting, and making things from scratch are all part of my goals.