More and more people are getting directly involved in food. Growing it, cooking it, even blogging about it. Some are going still further: plunging — literally — into the meat of the matter.
In this installment of Edible Idaho, correspondent Guy Hand visits a class where every student wields a knife — and the desire to [...]Listen | Listen in your iPhone | Download | View full cache | Visit Website
Butchery Classes For Conscientious CarnivoresMore and more people are getting directly involved in food. Growing it, cooking it, even blogging about it. Some are going still further: plunging — literally — into the meat of the matter.
In this installment of Edible Idaho, correspondent Guy Hand visits a class where every student wields a knife — and the desire to [...]Listen | Listen in your iPhone | Download | View full cache | Visit Website
Local Food on a Large Scale: Idaho’s Bounty goes wholesaleLast Monday, Edible Idaho aired an NPR story on Idaho’s Bounty Co-op, a group bringing sustainably raised, local food to individual consumers.
Today, producer Guy Hand reports on Idaho’s Bounty’s attempt to provide large institutions like hospitals, universities and restaurants with local food. By selling wholesale quantities, Idaho’s Bounty plans to take home-grown meats, produce and [...]Listen | Listen in your iPhone | Download | View full cache | Visit Website
Idaho’s Bounty: Delivering local food in winterThe local food movement is exploding in popularity. At this time of year, though, fresh local produce can seem like a distant memory. But even as the snow flies, there are people connecting hungry consumers to local food.
In this installment of Edible Idaho, correspondent Guy Hand visits Idaho’s Bounty Co-op, a pioneer in the distribution [...]Listen | Listen in your iPhone | Download | View full cache | Visit Website
Food PhotographyLots of jobs are tied to food and agricultural in Idaho. Did you know that food photography is one of them? Join Idaho photographer Paulette Phlipot on a quest for the perfectly appetizing image. Listen | Listen in your iPhone | Download | View full cache | Visit Website
The Urban Winemakers CooperativeAs Idaho's wine industry flourishes, so does interest in becoming part of it. Unfortunately, that takes money and equipment. But a handful of new winemakers are trying one solution: a winemakers cooperative.Listen | Listen in your iPhone | Download | View full cache | Visit Website
Making HoneyRadio producer Jeff Rice grabs a microphone and a bee keeper’s hood and follows Nampa bee keeper Randy Johnson into a field of carrots — and hundreds of bees. Johnson says “When you walk into a field where bees are really pollinating, that is music, that is what those bees are raised to do. And [...]Listen | Listen in your iPhone | Download | View full cache | Visit Website
A Little Louisiana at the Boise Farmers MarketJanie Burns of Meadowlark Farms in Nampa is bringing boudin to Boise. If you don’t already know, boudin is a much loved, meat and rice sausage you’ll find all over Louisiana’s Cajun country.
Janie has been working on the recipe with sausage maker Lin Hintze of Big Lost River Meats in Mackay, Idaho and they’ve just [...]Listen | Listen in your iPhone | Download | View full cache | Visit Website
Welcome to Northwest Food News
This was initially to be the new site for the NPR show Edible Idaho, a radio show on food and agriculture in, well, Idaho. But these days the subject of food and agriculture can hardly be contained within the borders of a single state. Neither can our enthusiasm for the subject. So, we’ve taken the [...]Listen | Listen in your iPhone | Download | View full cache | Visit Website
A White Flag of Fruit
Who would think that Idaho and Iran have anything in common? Dr. Esmaeil Fallahi does. This Iranian immigrant and Idaho fruit researcher says you only have to visit his fruit orchard in Parma to see that southern Idaho and his Middle Eastern homeland have important similarities.
In this installment of Edible Idaho, correspondent Guy Hand learns [...]Listen | Listen in your iPhone | Download | View full cache | Visit Website
More on the Menu than a MealFarm to Fork dinners are served on the very farms where the evening’s food is grown. They’re a national phenomenon. But ultra-fresh fare isn’t all these events offer. In this episode of Edible Idaho, correspondent Guy Hand goes to dinner at Boise’s Peaceful Belly Farms and finds there’s more on the menu than a good [...]Listen | Listen in your iPhone | Download | View full cache | Visit Website
The Arugula Wars: Food as partisan politics
Food has the power to draw people together like no other human activity — think Thanksgiving. But food can also divide. In the past presidential campaign opponents frequently used food to divide voters down party lines — think “those arugula eating liberals.”
In this installment of Edible Idaho, correspondent Guy Hand looks at eating as partisan [...]Listen | Listen in your iPhone | Download | View full cache | Visit Website
One Small Dairy in a Big Dairy World(GH: Mary Hawkins of Northwest Public Radio interviews Trish Vieira, a small dairy owner in Spokane who got into the business out of frustration with the dairy industry itself. Viera says most milk is so processed “it comes to you white and liquid and that’s about the only resemblance it has to milk anymore.”)
Host intro: [...]Listen | Listen in your iPhone | Download | View full cache | Visit Website
A Taste for Blood (sausage, that is)Tis the season for holiday feasting. But some celebratory foods can be a little hard to swallow.
Like blood sausage.
Made from the blood of freshly killed animals, it’s not exactly a holiday favorite. So why have people flocked every November for over a half century to the Boise Basque Center . . . to eat blood [...]Listen | Listen in your iPhone | Download | View full cache | Visit Website
