Hell’s Backbone Grill has its own 6-acre organic farm in Utah

And two cookbooks, Measure of Grace: Stories of a Small Town Restaurant and This Immeasurable Place: Food & Farming from the Edge of Wilderness

Their web site.

HBG has its own 6-acre organic farm where they grow everything from seasonal vegetables and herbs to flowers and heirloom fruits in one of the many orchards they tend. The farm raises its own chickens for eggs and almost every scrap of food goes back to the earth: either composted or fed to our chickens who produce our beautiful breakfast eggs.

While the restaurant itself is currently closed because of Covid-19, Jen, Blake and their crew of Hellions have proved as resilient as ever and have transformed their dining-room into an online food store, their cooks into farmers and their servers into retail workers.

Theirs is a story of resilience, both historically and now. Because of their incredibly remote location, at the edge of the Grand Escalante National Monument, in a tiny town deep in Utah’s Mormon country, they struggled to source food, supplies, staff, and customers when the restaurant first opened but they didn’t just give up.

Before long they became a nationally recognized restaurant, profiled in The New Yorker, and many other publications, as well as the biggest employer in their tiny town. They’ve survived all these years despite the odds and are confident they will survive the pandemic because they are uniquely versed in how to survive a quarantine and shortages. Years ago they started their own farm and being farmers, as well as restaurateurs, in a place where the weather is unreliable, they know how to deal with impermanence and change.

Link here.