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	<title>Northwest Food News &#187; chef</title>
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		<title>A Year of Idaho Food Kick-Off Luncheon</title>
		<link>http://www.nwfoodnews.com/2011/01/15/kickoff-luncheon/</link>
		<comments>http://www.nwfoodnews.com/2011/01/15/kickoff-luncheon/#comments</comments>
		<pubDate>Sat, 15 Jan 2011 13:42:21 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<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[aquaculture]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[farm to table]]></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[restaurant]]></category>
		<category><![CDATA[sustainable agriculture]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4490</guid>
		<description><![CDATA[Last year, the Idaho legislature passed a resolution in support of Idaho Grown Food. In response, the Treasure Valley Food Coalition dreamed up a grass-roots, year-long project called “2011: The Year of Idaho Food”—which I’ve written about recently in the Boise Weekly —and started working on ways to encourage individuals and organizations to put together their own activities acknowledging and celebrating Idaho food. To that end, the Treasure Valley Food Coalition hosted one of the first official Year of Idaho Food events on January 10 at the Cathedral of the Rockies. Called “An Idaho Lunch: Food for Thought,” the combination lunch and brainstorming session included input from restaurant owners, chefs, farmers and representatives from local and state agencies that are involved, directly or indirectly, in food production. While eating locally grown food prepared by area restaurants Locavore, Bar Gernika, Cafe Vicino, Red Feather and the Modern, participants talked over ways to strengthen Idaho’s food system. After lunch, the various groups shared their ideas. Here are a few of those fledgling ideas: Organize school field trips to local farms so children can see where their food comes from.Promote school gardens to not only provide food for school lunches but as subjects for life science [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Listen Up! It&#8217;s The New Market &amp; Garden Report</title>
		<link>http://www.nwfoodnews.com/2010/04/20/listen-up-its-the-new-market-garden-report/</link>
		<comments>http://www.nwfoodnews.com/2010/04/20/listen-up-its-the-new-market-garden-report/#comments</comments>
		<pubDate>Tue, 20 Apr 2010 13:58:27 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[The Market & Garden Report]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[dairy]]></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[Market & Garden Report]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[winemakers]]></category>
		<category><![CDATA[wineries]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=2473</guid>
		<description><![CDATA[After a long, lingering winter, Spring has finally sprung here in southern Idaho.  To celebrate, NPR’s Edible Idaho is trying something new: A weekly radio show called The Market &#38; Garden Report. Every Friday morning beginning April 30th during Morning Edition on Boise State Radio (KBSX 91.5), producer Guy Hand will bring you the news on what’s fresh and interesting at the area’s farmers’ markets. We&#8217;ll also gather timely tips on how to plant your own garden and grow you’re own food. One week The Market &#38; Garden Report will explore Boise’s Capital City Public Market.  We&#8217;ll talk to vendors about their best, most unique products (often focusing on those mystery vegies that most of us haven’t tried or know how to cook). We’ll get recipes from area chefs, let you know when your favorite berries are in season and alert you to upcoming events at farmers’ markets all around the Treasure Valley. The following week — for those of you who’d like to get your hands dirty — we’ll head out to Peaceful Belly Farms. There Clay and Josie Erskine will let us sneak into their very popular gardening class. They’ll teach us about heirloom tomatoes, compost piles and [...]]]></description>
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		<title>More on the Menu than a Meal</title>
		<link>http://www.nwfoodnews.com/2009/10/05/more-on-the-menu-than-a-meal/</link>
		<comments>http://www.nwfoodnews.com/2009/10/05/more-on-the-menu-than-a-meal/#comments</comments>
		<pubDate>Mon, 05 Oct 2009 11:00:30 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[farmer's market]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[sustainable agriculture]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=960</guid>
		<description><![CDATA[Farm to Fork dinners are served on the very farms where the evening&#8217;s food is grown. They&#8217;re a national phenomenon. But ultra-fresh fare isn&#8217;t all these events offer.  In this episode of Edible Idaho, correspondent Guy Hand goes to dinner at Boise&#8217;s Peaceful Belly Farms and finds there&#8217;s more on the menu than a good meal. To watch an AUDIO SLIDESHOW of this story, click here Josie Erskine: &#8220;These meals are really interesting because they showcase vegetables. It&#8217;s really fun to see vegetables used so creatively and be at the forefront of the plate. Chef Abby Carlson: &#8220;People have no idea what they&#8217;re getting.  They sign up for this dinner and they&#8217;re at my mercy.  I love it because I can do whatever I want; I can try out any recipe I want.  And they&#8217;re kind of amazed at what they like. And that&#8217;s one of the things about the dinners, people see food in a whole new light.&#8221;]]></description>
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		<title>City Harvest Wine Dinners, Boise</title>
		<link>http://www.nwfoodnews.com/2008/09/12/city-harvest-wine-dinners/</link>
		<comments>http://www.nwfoodnews.com/2008/09/12/city-harvest-wine-dinners/#comments</comments>
		<pubDate>Fri, 12 Sep 2008 22:25:18 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[farmer's market]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=481</guid>
		<description><![CDATA[  The traditional restaurant review reviews, well, restaurants. Yet to confine the search for good food to four walls is to miss one of the most exciting trends in food today: the profusion of outdoor, farm-to-table dinners that have sprouted up across the country like morels after wildfire. An offshoot of the local food movement, these harvest-season dinners shorten the farm-to-table distance from the thousand-mile-plus average of most commercially grown foodstuffs to something more intimate &#8211; and appetizing. Some dinners eliminate that distance altogether. Peaceful Belly Farm and Boise Urban Garden School (BUGS) set tables over the very ground where your meal grew. You may, for instance, find dessert hanging from the fruit tree that shades your head. Now that&#8217;s local. The annual City Harvest Wine Dinners are set not on farm dirt but on the brickwork of The Grove Plaza in Downtown Boise. Still, the food and drink is locally grown and showcases the labors of about 20 area farmers, ranchers and winemakers -from Rice Family Farms in Meridian to Bitner Vineyard in Sunnyslope to Cloverleaf Creamery in Buhl. Accompanying the food and wine are live music, guest speakers, and auctions to support Boise&#8217;s farmers market and other local [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Local Food In Winter</title>
		<link>http://www.nwfoodnews.com/2006/12/01/local-food-in-winter/</link>
		<comments>http://www.nwfoodnews.com/2006/12/01/local-food-in-winter/#comments</comments>
		<pubDate>Fri, 01 Dec 2006 23:15:08 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[sustainable agriculture]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=179</guid>
		<description><![CDATA[Idaho chef Kirt Martin is committed to cooking with local ingredients. But what does a cook do in December, long after the garden is gone? ]]></description>
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		<slash:comments>0</slash:comments>
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		<title>A Short Walk From Farm To Feast</title>
		<link>http://www.nwfoodnews.com/2006/06/14/from-farm-to-feast/</link>
		<comments>http://www.nwfoodnews.com/2006/06/14/from-farm-to-feast/#comments</comments>
		<pubDate>Wed, 14 Jun 2006 22:17:40 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[farm to table]]></category>
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		<category><![CDATA[locavore]]></category>
		<category><![CDATA[restaurant]]></category>
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		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=47</guid>
		<description><![CDATA[Shortening the distance from farmer to plate is what the local food movement is all about. Chef Andrae Bopp cuts that distance to a mere half a block.]]></description>
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		<slash:comments>0</slash:comments>
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