“Local” is one of those words we hear everywhere. Local food, local businesses, shop local.
But at its best, local isn’t about a zip code.
It’s about people.
When you order your favorite pasta, sushi, or morning coffee, you’re not just buying a meal, you’re supporting people who make this community run. The server who remembers your name. The chef who’s been here for years. The butcher, the baker up at 3am, the rancher down the road. The growers, packagers, drivers, and dishwashers.
They live here. They’re your neighbors.
Happy Day is made up of people who live here, work here, and raise families here. We share the same love for this valley and the same desire to see it thrive. This exact belief led us to start something bigger in 2021: Happy Day Local. Not as a buzzword, but as a real investment in building a food system closer to home. The goal? Better quality, more transparency, and stronger regional ties through vertical integration → raising, processing, baking, growing, and sourcing locally whenever possible.
Over the past few years, Happy Day Local has quietly been growing behind the scenes. So if you’re just hearing about it, here’s a quick snapshot of what’s already underway:
We’re sourcing beef from Big Canyon Beef, just 40 miles away, and processing it in our own USDA butcher shop. That local beef supports a variety of restaurants across the Valley, and it’s also available for your own kitchens through our retail outlet!
We’re also preparing to launch a commercial bakery, which will allow us to produce fresh breads and rolls with more consistency and care. And looking ahead, we hope to take it even further by creating our own fresh-milled flour, building quality from the ground up.
On the produce side, we’re sourcing farm-fresh eggs and seasonal produce from growers right here in the valley and surrounding areas whenever possible—building relationships that connect our kitchens directly to the people raising and growing our food.
And finally, we’re aiming to build an indoor grow space with 50+ vertical towers for year-round lettuces and herbs, helping us stay consistent through the winter months and keep fresh greens closer to the plate than ever before.
The more we rely on our backyard for food, the more we can keep money where it belongs: in the valley.
And the truth is, Happy Day Local is just getting started.
Over the next issues of The Happy Hour, we’re excited to share more about Happy Day Local: how it’s growing, what’s coming next, how it’s shaping our menus, and the people behind it all. This is a long-term commitment to strengthening our local food chain and supporting the producers, makers, and families who help feed our region.
Because local isn’t a trend for us.
It’s a core value.
Interested in learning more? Check out our website!
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