The “buy local” philosophy is a difficult one to follow in Wyoming, and most of the food here is important. Small portions of the state are suitable for growing produce; much of the rest is used to produce hay and livestock, and much of that is shipped elsewhere to be processed and distributed. But there’s no shortage of entrepreneurial spirit in Wyoming, and many business owners are working to expand and diversify their offerings by adding value to their products.
“Wyoming agriculture producers raise and lots of cows and sheep… but they’re mostly sold out of state, where they’re processed and sold as beef and lamb, making big money for outside businesses. Wyoming Public Radio’s Rebecca Martinez reports that state agriculture agencies are now encouraging ag producers of all kinds to add-value to the products they already have to keep their businesses competitive, and circulate the money in Wyoming.”