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	<title>Northwest Food News &#187; Edible Idaho Radio</title>
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		<title>The Year of Idaho Food Wraps Up</title>
		<link>http://www.nwfoodnews.com/2012/01/04/the-year-of-idaho-food-wraps-up/</link>
		<comments>http://www.nwfoodnews.com/2012/01/04/the-year-of-idaho-food-wraps-up/#comments</comments>
		<pubDate>Wed, 04 Jan 2012 11:00:29 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[farmer's market]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[sustainable agriculture]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[winemakers]]></category>
		<category><![CDATA[wineries]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=7087</guid>
		<description><![CDATA[If Janie Burns and Amy Hutchinson hadn’t organized the project called “2011: The Year of Idaho Food,” I wouldn’t have had the opportunity to spend the last 12 months sipping gin at 8:30 in the morning (well, once), foraging for stinging nettles in the forests of McCall, riding in a big-ass wheat combine on the Palouse, sampling more fermented foods than I thought humanly possible (or medically prudent), eating goat five ways, jet boating down the Salmon in search of pioneer apples and sifting through the sands of the Snake River for a lunch of fresh-water mussels (not recommended). And that’s just for starters. Still, my weekly collaboration with the Boise Weekly and Boise State Public Radio to write food and farming stories under the Year of Idaho Food banner was just one feature of the project’s broader agenda. “The Year of Idaho Food was envisioned as a means of engaging the public to think about their food,” local food advocate Janie Burns said of the statewide project she and Hutchinson dreamt up in March of 2010 while “Amy and I were trapped in a car for six hours, traveling back from Moscow where we’d both been at a food [...]]]></description>
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		<title>With the New Year, Comes Change</title>
		<link>http://www.nwfoodnews.com/2012/01/01/with-the-new-year-comes-change/</link>
		<comments>http://www.nwfoodnews.com/2012/01/01/with-the-new-year-comes-change/#comments</comments>
		<pubDate>Sun, 01 Jan 2012 15:25:30 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=7113</guid>
		<description><![CDATA[The Year of Idaho Food Wraps Up With 2011 coming to an end, so does the Year of Idaho Food (check out the projects accomplishments this Wednesday in the Boise Weekly.) As a result, Northwest Food News, web host for the Year of Idaho Food, will be making some adjustments. Some Things Will Change My contributions to Northwest Food News will be less frequent (at least initially) due to Boise State Radio&#8217;s decision to drop the frequency of my radio show “Edible Idaho” from weekly to monthly beginning with the New Year (if you have an opinion about that, contact the station). And since my contributions to the Boise Weekly were tied to those weekly radio programs, my print stories and their resulting website counterparts on Northwest Food News will also appear less frequently—at least for the time being. But Some Things Won’t Change Despite the initial drop in frequency of my contributions, many of the Year of Idaho Food’s best features—a web forum encouraging people from all over the state to contribute food and farming stories to Northwest Food News, the project’s food-centric events calendar, its Facebook and Twitter pages—have value that clearly transcend the Year of Idaho Food’s finite, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Balancing Ducks, Diversity and Dollars: The future of local food</title>
		<link>http://www.nwfoodnews.com/2011/12/23/balancing-ducks-diversity-and-dollars-the-future-of-local-food/</link>
		<comments>http://www.nwfoodnews.com/2011/12/23/balancing-ducks-diversity-and-dollars-the-future-of-local-food/#comments</comments>
		<pubDate>Fri, 23 Dec 2011 11:00:32 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[diversity]]></category>
		<category><![CDATA[ducks]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[farmer's market]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[Mary Rohlfing]]></category>
		<category><![CDATA[Morning Owl Farm]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=7076</guid>
		<description><![CDATA[In the pre-dawn December darkness, Mary Rohlfing nodded toward a familiar silhouette perched in a tree on the edge of her Boise farm. As if on cue, a great horned owl let loose a burst of hoots as Rohlfing pulled on gloves, preparing for her morning chores. &#8220;Now that it&#8217;s getting a little bit lighter, you can see the bib on her neck area there. She&#8217;s kind of the mother owl,&#8221; Rohlfing said, her words condensing into translucent clouds. &#8220;And you named the farm for her?&#8221; I asked. &#8220;Yeah, we did name the farm for her because, in the morning, I&#8217;d come out and hear the owls, just like we are this morning, so we named the farm Morning Owl Farm.&#8221; That was 10 years ago, shortly after the Sept. 11 attacks. Rohlfing, a tenured professor at Boise State at the time, decided to make a radical career change. &#8220;I was in my garden on about the 30th of September in 2001 and just realized I was at home and where I wanted to be,&#8221; she said. Rohlfing wasn&#8217;t thinking only of changes she needed to make to her life, but of changes she felt the whole nation needed to make [...]]]></description>
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		<title>Chestnuts Return to America</title>
		<link>http://www.nwfoodnews.com/2011/12/16/chestnuts-return-to-america/</link>
		<comments>http://www.nwfoodnews.com/2011/12/16/chestnuts-return-to-america/#comments</comments>
		<pubDate>Fri, 16 Dec 2011 11:00:32 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[Boise Co-op]]></category>
		<category><![CDATA[Chestnut Growers of Idaho]]></category>
		<category><![CDATA[chestnut trees]]></category>
		<category><![CDATA[chestnuts]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Le Belle Vie]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[Nampa]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[tradition]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=7033</guid>
		<description><![CDATA[&#8220;I think we got a rainstorm coming in,&#8221; Peggy Paul said, pointing to the ominous band of clouds rolling our way on a blustery, mid-November day. She led me into the shelter of her nearby orchard as icy rain began to tick against the dry leaves and bristled burrs that clung to some 500 chestnut trees. As my eyes adjusted to the light under that nearly closed canopy, I whispered the word &#8220;beautiful.&#8221; Those trees both protected us from the rain and reminded me&#8211;with hundreds of trunks giving way to a tangle of interlocking branches&#8211;of an enchanted forest far more than a commercial orchard. Enchanted or not, a chestnut forest is a rare sight. That&#8217;s because, as a recent New York Times article put it, the American chestnut (Castanea dentata) &#8220;had a worse 20th century than the British Empire, the ice-delivery trade or rhyming poetry.&#8221; Once a stately member of the Eastern hardwood forest ecosystem, up to 4 billion American chestnut trees fell victim to a blight during the 1930s and 1940s, virtually scouring the species from its native habitat. That&#8217;s why the majority of Americans today experience the chestnut via imported and frequently inferior Chinese chestnuts, or vicariously through that 1946 [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Quince: A Path to the Past</title>
		<link>http://www.nwfoodnews.com/2011/12/09/quince-time-travel-and-membrillo/</link>
		<comments>http://www.nwfoodnews.com/2011/12/09/quince-time-travel-and-membrillo/#comments</comments>
		<pubDate>Fri, 09 Dec 2011 11:00:32 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[Proust]]></category>
		<category><![CDATA[quince]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=7020</guid>
		<description><![CDATA[I hesitate to invoke the famous Marcel Proust time-travel tale one more time, since uncountable references to that story have ricocheted across food literature like pepper-spraying cops across the Internet. But for those whose reading habits haven&#8217;t myopically focused on food and culture, I&#8217;ll briefly recap: In the novel Remembrance of Things Past by French writer Proust, the narrator had an absentminded taste of &#8220;one of those squat, plump little cakes called &#8216;petites madeleines,&#8217; which look as though they had been moulded in the fluted valve of a scallop shell,&#8221; which teleported him back to his long-forgotten childhood. Proust explores this food-induced teleportation for nearly 1.5 million words, examining what he called the &#8220;involuntary memories&#8221; invoked by something as seemingly innocuous as a scalloped cookie. Boisean Dave Turner knows all about taste and memory, if not Marcel Proust and his madeleines. The catalyst that shot Turner into his past was quince, a fragrant apple-like fruit. &#8220;Somewhere when I was between 6 and 10, my grandmother used to make this quince jelly,&#8221; the 60-year-old Turner said as he opened a gate and walked me into his suburban back yard. &#8220;I never knew what a quince was, all I knew was it [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>The Raw Milk Deal: Idaho legitimizes small-scale raw-milk producers</title>
		<link>http://www.nwfoodnews.com/2011/12/02/the-raw-milk-deal-idaho-legitimizes-small-scale-raw-milk-producers/</link>
		<comments>http://www.nwfoodnews.com/2011/12/02/the-raw-milk-deal-idaho-legitimizes-small-scale-raw-milk-producers/#comments</comments>
		<pubDate>Fri, 02 Dec 2011 11:00:49 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[dairies]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[dairy farm]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[illegal milk]]></category>
		<category><![CDATA[Little Bear Dairy]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[raw milk laws]]></category>
		<category><![CDATA[raw milk raids]]></category>
		<category><![CDATA[Treasured Sunrise Acres]]></category>
		<category><![CDATA[Troy]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6988</guid>
		<description><![CDATA[On Aug. 3, federal and county law enforcement agents raided a Venice, Calif., raw-food club, searching for raw milk. The YouTube video of the raid showed officers, with guns drawn, working their way through the facility in what critics called &#8220;government-sponsored terrorism&#8221; and &#8220;an attack on food freedom.&#8221; Every few months, it seems, TV news or amateur videographers capture another raid on a raw-milk supplier somewhere in America. In the past several years, law enforcement agencies have carried out raw-milk raids in Georgia, Missouri, Wisconsin, Minnesota, Pennsylvania, New York and Ohio. Each raid increases the tension that already surrounds the debate over raw milk. Idaho, by contrast, has taken a very different raw-milk route. &#8220;Raw milk comes straight from the cow or goat. We don&#8217;t do anything to it except filter it and flash cool it and bottle it,&#8221; said Debra Jantzi, owner of Treasured Sunrise Acres, a Grade A raw-milk dairy in Fruitland. Pasteurization, on the other hand, is a heating process that kills bacteria and other pathogens and has been a standard practice in the U.S. dairy industry since the mid-20th century. Many state and federal health agencies claim that raw milk is dangerous to drink&#8211;citing a 2010 outbreak [...]]]></description>
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		<title>Bagels, Bialys &amp; Hope</title>
		<link>http://www.nwfoodnews.com/2011/11/25/bagels-bialys-hope/</link>
		<comments>http://www.nwfoodnews.com/2011/11/25/bagels-bialys-hope/#comments</comments>
		<pubDate>Fri, 25 Nov 2011 11:00:34 +0000</pubDate>
		<dc:creator>Jane Fritz</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[bagels]]></category>
		<category><![CDATA[bialys]]></category>
		<category><![CDATA[Hope]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Jane Fritz]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6944</guid>
		<description><![CDATA[Vicki Reich used to always pack light for flights to the East Coast to visit family. The food columnist for the weekly newspaper, The Sandpoint Reader, and merchandiser for a natural foods market, she wanted to leave plenty of room in her carry-on luggage to stash a couple dozen freshly baked, New York-style bagels to bring home to North Idaho. Inevitably, she would wind up apologizing for the onion-y smell coming from her overhead compartment and wafting through the plane’s passenger cabin. She just couldn’t help it. Bagels have been a part of her life since birth. “There were always bagels in my house. It was weird if there weren’t bagels,” Reich says. “You would have one, if not every day, certainly on the weekends and for Jewish holidays like Yom Kippur where you fasted all day long; that was the way you broke your fast. Bagels “schmeared” with cream cheese and lox and all sorts of smoked fish. M-m-m!” But eating bagels was more than an ethnic food tradition in her family. The practice evolved into an unusual, intergenerational family ritual. Her grandparents lived nearby, and whenever they would visit after Vicki was born, they would bring a dozen [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Get Yer Goat</title>
		<link>http://www.nwfoodnews.com/2011/11/18/get-yer-goat/</link>
		<comments>http://www.nwfoodnews.com/2011/11/18/get-yer-goat/#comments</comments>
		<pubDate>Fri, 18 Nov 2011 11:00:41 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[chevon]]></category>
		<category><![CDATA[Cucina Gemelli]]></category>
		<category><![CDATA[goat]]></category>
		<category><![CDATA[Simon Boer Goat Ranch]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6924</guid>
		<description><![CDATA[Say the word &#8220;goat&#8221; and most Americans picture a horned cartoon with a taste for tin cans. It started back in 1928, when a distasteful little goat ate Minnie Mouse&#8217;s ukulele in Steamboat Willie, the first animated cartoon to guarantee the goat its place in cartoon infamy. In 1943, a swastika-wearing Nazi goat did battle with Daffy Duck. Goats ticked off Robert Crumb&#8217;s Mr. Natural in the &#8217;60s, and to this day, goats peeve Homer Simpson and piss off the boys of South Park (where, in one memorable episode, a goat was mistaken for Stevie Nicks). No wonder goats get a bad rap. Even the goat&#8217;s recent good press&#8211;its environmentally friendly knack for consuming acres of invasive weeds&#8211;is a mere variant on the goateed-devil-with-an-eating-disorder mythos that got the animal erroneously linked to tin cans and cartoons in the first place. What we Americans don&#8217;t get about goat&#8211;which the rest of the world does&#8211;is that goats are also delicious. At least that&#8217;s what Twin Falls chef Lynn Sheehan says. &#8220;I&#8217;m just turning over the goat loins here in the pan,&#8221; Sheehan explained as she took tongs to a sizzling cut of meat in the kitchen of her recently relocated, soon-to-be-reopened downtown [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>The Complicated World of Idaho Garlic</title>
		<link>http://www.nwfoodnews.com/2011/11/11/the-complicated-world-of-idaho-garlic/</link>
		<comments>http://www.nwfoodnews.com/2011/11/11/the-complicated-world-of-idaho-garlic/#comments</comments>
		<pubDate>Fri, 11 Nov 2011 11:00:50 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[garlic quarantine]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Justin Moore]]></category>
		<category><![CDATA[Washington]]></category>
		<category><![CDATA[white rot]]></category>
		<category><![CDATA[white rot quarantine]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6904</guid>
		<description><![CDATA[In his book, A Garlic Testament, Stanley Crawford writes, &#8220;If you grow good garlic, people will love you for it.&#8221; That&#8217;s surely true, but here in Southern Idaho, the space between the garlic growing and the love is littered with complexity. Let&#8217;s say you&#8217;re a home gardener: It&#8217;s late fall&#8211;perfect garlic-planting season&#8211;but you haven&#8217;t found the time to hit your favorite nursery. Instead, you grab a fat head of garlic from the supermarket, break it up into cloves and plant those cloves&#8211;not in the pasta sauce for which they were intended, but in your garden. What you&#8217;ve just unwittingly done, according to the Idaho State Department of Agriculture, is put the state&#8217;s $55 million onion industry at risk&#8211;and potentially cursed your own garden to a half century of white rot disease. White rot is a vicious little fungus that can hitch a ride on seemingly untainted garlic, but once planted in the ground, that bad seed will turn the onion, garlic and other allium varieties in the near vicinity to mush. In the late 1980s, a commercial Idaho garlic grower came down with &#8220;a big infestation of the stuff,&#8221; according to the ISDA&#8217;s Mike Cooper. &#8220;Once it gets in a field [...]]]></description>
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		<title>Craft Brewers Hope For a Share of Local Hop Crop</title>
		<link>http://www.nwfoodnews.com/2011/11/04/craft-brewers-fight-for-a-share-of-local-hop-crop/</link>
		<comments>http://www.nwfoodnews.com/2011/11/04/craft-brewers-fight-for-a-share-of-local-hop-crop/#comments</comments>
		<pubDate>Fri, 04 Nov 2011 11:00:09 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[brewers]]></category>
		<category><![CDATA[craft beer]]></category>
		<category><![CDATA[craft brewers]]></category>
		<category><![CDATA[hops]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Idaho hop commission]]></category>
		<category><![CDATA[Industrial agriculture]]></category>
		<category><![CDATA[Laughing Dog Brewery]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6874</guid>
		<description><![CDATA[I simply wasn&#8217;t prepared for what I saw when Fred Colby, co-owner of Laughing Dog Brewery in Ponderay, pulled open the heavy door to his walk-in cooler. Instead of setting eyes on cases of craft beer, I caught the cold gaze of six very pink pig carcasses. &#8220;Pig beer!&#8221; I blurted out reflexively, in order to suppress what would have been a high-pitched, porcine-like squeal. &#8220;No,&#8221; Colby said, drawing out the word in a calming, cooing way. &#8220;At our annual anniversary party, we barbecue six whole pigs.&#8221; Laughing Dog, it turned out, was on the eve of its sixth anniversary barbecue, and the next day, this large brewery would be filled with friends, fresh beer and the scent of spit-roasted pork. But this day, Colby was more interested in showing me why he believed his North Idaho brewery had become so popular. To the right of the pork six-pack, he grabbed a bag and opened it under my nose. &#8220;The best thing is really stick your nose in there and smell,&#8221; Colby suggested. Suddenly I was flung into a forest after a warm rain. I breathed in deep, earthy aromas, a hint of wildflowers and the slightly bracing bite of pine. &#8220;They [...]]]></description>
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