Blake Spalding is a chef, farmer and public lands advocate who co-owns the renowned Hell's Backbone Grill in the remote desert town of Boulder, Utah. Spalding been featured in the New York Times, Bon Appetit, and O: The Oprah Magazine and honored as a James Beard Foundation Awards semi-finalist in 2017 and 2018. Hell’s Backbone Grill has won many awards, such as best restaurant in Utah and best restaurant in the Rockies. The Wall Street Journal also named it one of the top five destination restaurants in the nation with a “cult” following, which pleased Spalding very much. When she's not hosting guests at the restaurant, collecting eggs from her 200 chickens or pulling weeds on her six-acre organic farm, Spalding can be found advocating for the preservation of the restaurant’s backyard: the magnificent Grand Staircase-Escalante National Monument. Her latest cookbook is This Immeasurable Place: Food and Farming from the Edge of Wilderness. It was created with chef-co-owner Jen Castle, award-winning author Lavinia Spalding (her sister) and world-renowned photographer Ace Kvale.