PROVO — With Thanksgiving just a week away, Utah families may finally get a little relief at the grocery store.
According to the American Farm Bureau Federation, the average cost of a classic dinner for 10 people is now just over $55, a 5% drop from last year.
“The American Farm Bureau has done their survey for 40 years with the same products and the same foods,” said Valjay Rigby, who is the President of the Utah Farm Bureau. “We are similar numbers here in Utah.”
The Utah Farm Bureau said turkey is averaging about $1.28 per pound, potatoes are averaging $2.33 for a 5-pound bag and dinner rolls are coming in on average at $3.78 for a pack of 12.
“For Thanksgiving, when you sit down to eat those rolls, hopefully you’re getting those rolls of wheat that was produced here locally,” said Rigby with a smile.
Rigby is also a wheat farmer and said one thing he has noticed over the past few years is how much more people want to know where their food is coming from.
“We for sure see people who want to be connected with their food, and they ask all the time about ‘Where does my food come from and how do you treat it? How do you take care of it?’ I want to assure them that we’re growing things that our families would eat,” said Rigby.
That connection to the public is one of the topics discussed during the Utah Farm Bureau convention being held in Provo this week.
For Sanpete County turkey farmer Jason Christensen, attending the convention means an opportunity to connect with others going through similar challenges in this economic environment.
“No, it’s not a cake walk. There are a lot of challenges that are coming your way,” said Christensen. “It’s more of an inspiration thing coming here to see other people in my situation having success. What are they doing for success? What are they saying? It strengthens me just to be around people and talk to them that are in the same industry as I am.”
Even though Thanksgiving is typically the busy season for turkey farmers, Christensen said the demand for turkey has remained steady throughout the year.
“The turkey market has evolved such that the my operation is going strong year round,” he said. “The demand for turkey has gone up for us. As producers, they want more and more and they must like it and they keep buying it.”
Christensen, who runs Jerusalem Livestock, agrees it’s good when food prices are cheaper for the public.
However, for farmers, the price of production has continued to increase.
“The economics are a challenge right now in the farm industry. All of the commodities are really depressed, but the cost for all those people who process have gone up,” said Rigby. “It’s not that anybody is gouging in the middle, it’s just all of our costs have gone up, and my price has gone down. I sold wheat when I first started farming in ‘93 for $4.89 a pound. I’m selling it today for $4.62. But my costs have tripled in those 30 years.”
Despite the ongoing challenges farmers face, they’re happy to see the cost of a traditional Thanksgiving meal has decreased.
“They really want to take care of people. That’s why they’re farmers,” said Rigby. “They want to grow food for people and for their families and for others. And we grow a lot of great food here in the state of Utah.”
Especially for a traditional Thanksgiving.
“I love turkey and gravy, but what is turkey without mashed potatoes,” said Tyson Roberts with a smile. “We grow potatoes and onions and garlic. So, you know a lot of different vegetable crops that you’ll see at a farmer’s market during the summer.”
Roberts owns Roberts Family Farms in Davis County.
One part of the convention he enjoyed is how local farmers can do more with social media to market their products and get to know their customers.
“We don’t farm like dad did. It’s different. We’re in a different environment and we have different opportunities,” he said. “Social media is a great way to connect to farmers and ask questions. Learn more about where their food is being produced.”
For Christensen, the hard work is worth it, especially when Thanksgiving rolls around. And yes, he absolutely enjoys the finished product.
“Yeah, I do eat my own turkeys,” he said, laughing. “Yes. Yeah.”
