That evening, while we were sharing a dish of pheasant wrapped in Swiss chard at the on-site restaurant Yuta, which was just a few steps away from our door, the executive chef Galen Zamarra stopped by our table. He had previously worked at Bouley Bakery in Octordle New York, where he was honored with a James Beard Award; however, he relocated to Utah just before the pandemic. We discussed the experience of relocating to the mountains, particularly at this point in time, and how it had been for us. He stated this as if it were the most obvious thing in the world: "The kids love it." "There's just a lot that needs to be done."

The following day, on Zamarra's advice, we went to Gracie's Farm, which was not far from where we were staying. This organic produce is supplied to Yuta and other local restaurants by a business that is run entirely by women and bears the name FARMHER on a bumper sticker in the dusty parking area. The head farmer, Lynsey Gammon, explained that they work the land using an unconventional method known as "no-till," which is designed to reduce the amount of water and fuel wasted while also improving the quality of the soil. She explained that visitors to the resort could either gather eggs for breakfast or learn about crop rotation during their stay.

Following a walk in the woods and a session of yoga atop a hill, it was time for some cocktails. The High West Distillery, which is practically the only neighbor to Blue Sky, is featured prominently on the bar menu at the lodge. I went with the Horse Thief, which included tequila, blackberries, and High West whiskey in the mix. I could have had two, or even four, but we had to leave at an unusually early hour. Perhaps this is the paradox of an enjoyable road trip. You look for the ideal location, and when you find it, you immediately start looking for another one.