Behind an average yet well kept house near the suburban Sugarhouse district of Salt Lake City sits a micro-farm, or “hobby farm,” as owner Scott Evans puts it. Since May 2009,  Evans has been enacting what is increasingly more commonplace in other, more food-forward cities like San Francisco and Portland—an almost entirely locally sustained restaurant where in the summertime, “85 percent to 95 percent of the food is sourced locally,” says Evans.