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	<title>Northwest Food News &#187; Food Bites</title>
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		<title>A Visit to Upper Rogue Organics</title>
		<link>http://www.nwfoodnews.com/2012/01/09/a-visit-to-upper-rogue-organics/</link>
		<comments>http://www.nwfoodnews.com/2012/01/09/a-visit-to-upper-rogue-organics/#comments</comments>
		<pubDate>Mon, 09 Jan 2012 10:54:34 +0000</pubDate>
		<dc:creator>Marty Camberlango and Katie Painter</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[Cast Iron Idaho]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[Farmer Marty]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Katie Painter]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[Marty Camberlango]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[sustainable agriculture]]></category>
		<category><![CDATA[Upper Rogue Organics]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=7163</guid>
		<description><![CDATA[Every great once and a while, a farmer gets off the farm. About as far off the farm as I dare get is onto to someone else’s farm. So when Katie and I took off out of town, in early November, we headed straight for Upper Rogue Organics. Upper Rogue is a small 10 acre fruit and vegetable farm in Prospect, Oregon. The Navickas brothers, Eric and Ryan, have been market gardening for almost 20 years now. I met these two in 2002 at the Ashland, Oregon Farmer’s Market. Instantly we became friends, and over the years they have become my most admired mentors. I wanted to introduce Katie to the Eco Vikings and show her where I learned I wanted to be a farmer. Eric and Ryan had grown up gardening and when Ashland decided to host a farmers’ market to the young Ryan Navickas it seemed a no-brainer. Grow veggies on an old empty lot and sell them at the market. Soon Ryan had recruited his older brother Eric and their farming careers began. This is around 1995, before Omnivore’s Dilemma, before… It became clear very early these guys had a talent for growing veggies and their family [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<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>NIMFY (Not in My Front Yard) Gardening</title>
		<link>http://www.nwfoodnews.com/2011/12/21/nimfy-not-in-my-front-yard-gardening/</link>
		<comments>http://www.nwfoodnews.com/2011/12/21/nimfy-not-in-my-front-yard-gardening/#comments</comments>
		<pubDate>Wed, 21 Dec 2011 13:04:12 +0000</pubDate>
		<dc:creator>Katie Painter</dc:creator>
				<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[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[sustainable agriculture]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=7074</guid>
		<description><![CDATA[Farmer Marty always says that winter is the best time for gardening.  Everything is perfect in your head, the possibilities are endless, and there’s not a bug or a weed to be found.  So, let’s get thinking about the gorgeous home garden you are going to have next year.  The most important thing that your garden will need is FULL SUN.  No, really.  If there’s a tree above your garden, you will need to cut it down.  Or….find a sunnier spot, even if it’s in (GASP!) your FRONT yard. My mama is a great gardener.  I learned my first gardening skills from her, in the large backyard of the house I grew up in.  After tending that lovely garden for many years, she and my dad moved to a different house with a much smaller yard, and my mom put in a much smaller backyard garden.  But alas, nearby trees and a shed thwarted her efforts, and for several years, she had a very mediocre garden, due to her NIMFY attitude.  Finally, about two years ago, I was home in Maryland for a visit and decided to spearhead a new and improved garden for my mom, not exactly in front [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>The Holiday Farmers&#8217; Market</title>
		<link>http://www.nwfoodnews.com/2011/12/19/the-holiday-market/</link>
		<comments>http://www.nwfoodnews.com/2011/12/19/the-holiday-market/#comments</comments>
		<pubDate>Mon, 19 Dec 2011 11:00:20 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<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[farm to table]]></category>
		<category><![CDATA[farmer's market]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=7065</guid>
		<description><![CDATA[On Saturday, the last farmers&#8217; market of the 2011 season was held in downtown Boise, wrapping up the largest farmers&#8217; market season ever held in Idaho—measured by the sheer number of markets opened this year around the state. Here&#8217;s a glimpse at the final days of the Capital City Public Market.]]></description>
		<wfw:commentRss>http://www.nwfoodnews.com/2011/12/19/the-holiday-market/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>Seedy Confessions: Birthing a seed freak</title>
		<link>http://www.nwfoodnews.com/2011/12/14/seedy-confessions-birthing-a-seed-freak/</link>
		<comments>http://www.nwfoodnews.com/2011/12/14/seedy-confessions-birthing-a-seed-freak/#comments</comments>
		<pubDate>Wed, 14 Dec 2011 15:22:37 +0000</pubDate>
		<dc:creator>Casey O'Leary</dc:creator>
				<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[Casey O'Leary]]></category>
		<category><![CDATA[Earthly Delights Farm]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[seed saving]]></category>
		<category><![CDATA[sustainable agriculture]]></category>
		<category><![CDATA[tradition]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=7036</guid>
		<description><![CDATA[I never used to save seeds from my gardens. For years, I dutifully pulled the bolted plants, wiping the slate clean for the next season. I’d pour over seed catalogues, snuggled up against my heater with a steaming mug of tea, and make my selections. Plucking varieties trucked from here and there across the country, a smorgasbord would arrive in a box seemingly far too tiny to hold the hundreds housed within. Then, in 2005, I visited a farm in Sooke, BC, that changed my life. Mary Alice Johnson runs ALM farm, a tiny farm much like mine, but with one major difference—instead of working against each plant’s biological predisposition to survive by setting seed, she embraced it, allowing it to flower, to have sex, to make babies in the form of seeds. Looking around her exuberant, wild farm, full of flowers and buzzing pollinators, I clearly grasped the faux pas I had been committing. I was killing my beloved vegetables before they got a chance to reproduce and die on their own. That’s an fitting fate for a weed, not a prized garden treasure. Further, I was spending hundreds of dollars each year to let some other farm like [...]]]></description>
		<wfw:commentRss>http://www.nwfoodnews.com/2011/12/14/seedy-confessions-birthing-a-seed-freak/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>Finding Profundity in Food</title>
		<link>http://www.nwfoodnews.com/2011/11/09/finding-profundity-in-food/</link>
		<comments>http://www.nwfoodnews.com/2011/11/09/finding-profundity-in-food/#comments</comments>
		<pubDate>Wed, 09 Nov 2011 13:00:46 +0000</pubDate>
		<dc:creator>Clay Scott</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Benny’s Bistro]]></category>
		<category><![CDATA[Clay Scott]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Helena]]></category>
		<category><![CDATA[Margaret Corcoran]]></category>
		<category><![CDATA[Montana]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6893</guid>
		<description><![CDATA[CLAY SCOTT: You’re listening to Mountain West Voices. I’m Clay Scott. Margaret Corcoran got one degree in Latin, then got another in philosophy, classics and religious studies&#8230;but her entire professional life has had to do with food. KITCHEN SOUNDS, PEOPLE TALKING SCOTT: That’s the sound of the lunch rush at Margaret’s restaurant, Benny’s Bistro, in Helena, Montana. She’s built up a loyal customer base over the years, mostly because of her philosophy that there’s something profound in simple, locally produced food. It’s an approach to cooking that she grew up with in Saint Ignatius, Montana. MARGARET CORCORAN: We learned really basic cooking. Meat loaf. And roasts. And roast chicken. My father was actually a very good cook. I would wake up every morning to the smell of my father’s pipe tobacco&#8230;and breakfast. He made beef stew, and he defined beef stew for me. And my mother, after she went back to work she cooked mostly on Sundays. And one of my favorite Sunday dinners was a stewed chicken with homemade noodles, and she would make a stiff noodle dough, and she would roll it out with her rolling pin on this big wooden board, and flour it, and roll it [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Bob&#8217;s Texas BBQ, Boise</title>
		<link>http://www.nwfoodnews.com/2011/10/20/bobs-texas-bbq-boise/</link>
		<comments>http://www.nwfoodnews.com/2011/10/20/bobs-texas-bbq-boise/#comments</comments>
		<pubDate>Thu, 20 Oct 2011 11:00:16 +0000</pubDate>
		<dc:creator>Josh Gross</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6837</guid>
		<description><![CDATA[Barbecue is best served roadside&#8211;a hot mess of meat marinated in exhaust and sizzling hot from the sun-baked asphalt below. It&#8217;s as much cult as it is culinary. With the rich aroma that wafts from its half-barrel barbecue, Bob&#8217;s Texas Barbecue, a wooden trailer covered with cattle brands that resides in a gravel parking lot on the side of State Street, seems like the real thing. The menu is suitably sparse. All Bob&#8217;s rocks is brisket, pulled pork and ribs, served on a sandwich or on a plate. No namby-pamby free-range Cornish hens or pancetta allowed. The Texas Ranger plate ($10) comes with several thick slices of brisket, Texas toast and choices of sides. I went with beans and cheddar mashed potatoes. My order was ready and steaming on a Styrofoam plate within five minutes, and I took a seat at a picnic table draped with a checkered tablecloth beneath a metal carport to dig in. On its own, the brisket was finely prepared, tender enough to be easily cut with a plastic knife, and rubbed with spices for a rich smoky flavor. I asked co-owner Karen McPherson what gives it the standout flavors, and like any real barbecue proprietress, she [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>A Chef&#8217;s Affaire Photo Gallery</title>
		<link>http://www.nwfoodnews.com/2011/10/05/a-chefs-affaire-photo-gallery/</link>
		<comments>http://www.nwfoodnews.com/2011/10/05/a-chefs-affaire-photo-gallery/#comments</comments>
		<pubDate>Wed, 05 Oct 2011 11:00:54 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<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[A Chef's Affaire]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[winemakers]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6744</guid>
		<description><![CDATA[I was asked by the Boise Weekly to shoot photos of this year&#8217;s annual &#8220;A Chef&#8217;s Affaire&#8221; held last Saturday night in the Grove in downtown Boise.  Here are a few shots taken not only from the cavernous dining area where attendees perused auction items while local winemakers poured Idaho wines, but also from the frenetic kitchen where over a dozen chefs cooked up everything from cotton candy to pork belly. First, a description of the event from the Idaho Food Bank: As The Idaho Foodbank’s signature event, A Chefs’ Affaire provides an opportunity for friends of the Foodbank to come together and contribute to a single cause while enjoying one of the Treasure Valleys’ most unique evenings.  More than a 6 course plated fundraiser, A Chefs’ Affaire brings the elements of a live auction, silent auction, raffle and entertainment all packed into one great evening. A Chefs’ Affaire brings a unique twist on the live auction, giving you the opportunity to actually bid on a top Idaho Chef to cook for you and your guests. Or grab a great deal on a one of a kind weekend adventure or go local with an array of intriguing local packages. While our guests [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Woody&#8217;s Beefs Up the Basic Bar Menu</title>
		<link>http://www.nwfoodnews.com/2011/09/15/woodys-beefs-up-the-basic-bar-menu/</link>
		<comments>http://www.nwfoodnews.com/2011/09/15/woodys-beefs-up-the-basic-bar-menu/#comments</comments>
		<pubDate>Thu, 15 Sep 2011 11:00:39 +0000</pubDate>
		<dc:creator>Amy Atkins</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Woody's]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6592</guid>
		<description><![CDATA[It was Ed&#8217;s Abbey. It was Brews Brothers. After a marauder makeover, it became The Plank. Now the newest incarnation at 650 S. Vista Ave. isWoody&#8217;s. No matter what its name, the establishment has always been a laid-back neighborhood pub that seldom lacks patrons. Busy though it may be, Woody&#8217;s is visually quiet inside. Pale pine tables, chairs and barstools are all but unnoticeable, and beer signs and pennants on the wall don&#8217;t beg for much attention. Sports fans can wander in and find a game on one of the big-screen TVs and the horseshoe pit and covered patio out back are welcoming diversions. Woody&#8217;s is, like its predecessors, a beer-and-wine-only establishment, but owner Lyle Titus said even the 20 beers on tap weren&#8217;t enough to sustain the establishment, so he decided to shake up the former standard pub fare. Sandwiches, burgers, hot wings and baskets of fried finger foods are available, but now you can also order a mahi mahi or sockeye fish taco, an Italian sausage, or choose from a large selection of Baja barbecue dishes like homemade chili verde or barbecued sweet-chili-rubbed ribs. All of the pork, beef and chicken served at Woody&#8217;s is cooked over mesquite [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>What Idahoans Ate on The Day of Idaho Food</title>
		<link>http://www.nwfoodnews.com/2011/09/06/what-idahoans-ate-on-the-day-of-idaho-food/</link>
		<comments>http://www.nwfoodnews.com/2011/09/06/what-idahoans-ate-on-the-day-of-idaho-food/#comments</comments>
		<pubDate>Tue, 06 Sep 2011 12:38:51 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<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[Day of Idaho Food]]></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[sustainable agriculture]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6501</guid>
		<description><![CDATA[Here&#8217;s the full list of the foods people ate yesterday, on The Day of Idaho Food.  Although the plan was to ask folks to include at least one Idaho-grown item in their menus, you&#8217;ll see that many of them found it easy enough to make their menus all-Idaho and nearly always local.  And the diversity of foods is stunning. •Enjoyed home-grown grapes, eggs, Cloverleaf milk, and Idaho corn today. Great idea!!– Stephanie Bailey-White •For me, part of the joy (and challenge) of eating seasonally and locally is not knowing in advance exactly what I’ll be eating…especially when much of it comes  from my own backyard! So on today, the Day of Idaho Food, I took stock, and now submit my Canyon County-based menu for the day… Breakfast: zucchini muffins made from our over-productive squash plants and eggs from our hens, Hazel and Peggy, topped with raspberry-cranberry preserves I made yesterday from our raspberries. Donut peach from a Sunny Slope orchard. Stoker’s milk in my coffee. Lunch: Fried egg sandwich (again thanks to our hens) with garden tomatoes on Alpicella sourdough, and some of our sliced lemon cucumbers. For dinner tonight, I’m planning a roasted garlic, potato and leek soup with baby [...]]]></description>
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		<slash:comments>1</slash:comments>
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