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 . . ....
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(GH: Long before “locavore” was a word, Northwesterners have harvested the local bounty by hunting for it. Here’s a link to a recent radio story produced by The Northwest News Network and broadcast on Northwest Public Radio): Every five years, the U.S. Fish and Wildlife Service counts how many Americans hunt. That number has...
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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...
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I can’t help but drool over foods from far-off lands, partly because they’re packed with spices more exotic than the ballpark mustard and supermarket ketchup that perpetually stained my youthful chin. OK, mustard and ketchup aren’t exactly spices, but they were, for this child of English ancestry, the spiciest flavors to pass my...
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Finger steaks—those crispy battered strips of deep-fried meat—are an Idaho invention. Tim Woodward, columnist for the Idaho Statesman, recently went in search of the original recipe.
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Those crispy potato nuggets were invented on the Idaho Oregon border, from what had been—cattle feed. Yet the Tot has transcended its humble origins, now appearing in trendy bars and restaurants all over America.
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The Monastery of St. Gertrude, north of Grangeville, is surrounded by some of the most beautiful country central Idaho has to offer. It's no wonder that the Benedictine sisters of St. Gertrude feel a close connection to the land.
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