The movement to bring the intersection of art and farming into the forefront of Utah’s culture starts with Moab soil.
Farm to Table chef Kaye Davis' belief in the power of sustainable, organic, local and regional ingredients has lead to close relationships with Utah and Colorado based food growers and producers for the past decade. Kaye's cooking style is rooted in tradition whilst nontraditional in flavor combinations, rustic and refined in execution and constantly changing to honor the local agriculture of Moab and it's surrounding areas. Owner of The Moab Farmacy, a community-based food enterprise & Fig Jam Creamery, a small batch, seed to spoon creamery that produces seasonally inspired ice creams and frozen desserts made with a heavy infusion of local and regional ingredients. She strives to test the limits of creativity whilst challenging and pleasing the palates of her diners.
Ruth Linford is a working artist and education consultant with ten years of nonprofit experience and graduate studies from the University of Texas at Austin as a Community-based Art Educator. As an Ogden-native and USU Aggie, Ruth returned to Moab in 2017 to build community in her home state. Former Executive Director of the Youth Garden Project, current Board Member of Epicenter and KZMU Radio, an alumna of Teach For America, Ruth hosts Art Beat on KZMU Radio as DJ RUTHLE$$. Her current art production and practice is under the name RUTHLE$$... a signal of a curious land artist second, lover of all sides of the story first.