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Cold Front Blows In SLC Winter Market

Alison Einerson
The Winter Market kicked off its second year over the weekend.

The Winter Market at Salt Lake City’s Rio Grande Station opened for its second year this past weekend. The market keeps the memories of summer farmers markets alive in its indoor location, with over 60 venders selling produce, sauces and jams, meat and baked goods.

Alison Einerson, Winter Market manager, said Saturday’s event drew between 2,500 and 3,000 people, a record crowd.

“I think people are looking for a way to connect with food again in a more meaningful way,” Einerson said. “A lot of people feel like we’ve lost that tradition, we’ve lost those relationships, so I think a lot of people are getting back to that.”

Einerson said the market, which is held every other Saturday through April, draws people who are looking for an experience different than one they would get at a grocery store. She said people are increasingly interested in connecting with their food.

“It helps people really connect with the farmer and understand why it’s important to continue to grow food, why it’s important to have locally made jams and breads and spreads… I think those relationships are important and people have missed them,” Einerson said.

Advocates say forming a connection to local food isn’t just good for the buyer. Canyon Meadows RanchMarketing Director Deborah Myrin said building relationships with customers is one of the reasons her Altamont-based ranch sells their grass-fed beef at the Winter Market.

“It’s kind of nice to have a one-on-one relationship and we get to know people well, and they can get to know us and trust our product and know what we do,” Myrin said.