La Belle Vie is a charming new restaurant housed in a nearly century-old, former downtown Nampa home. The fact that it sits across the street from a sprawling brick warehouse only heightens the charm. After all, that contrast of urban nicety and industrial funk gives Nampa and much of Canyon County a kind of...
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I’ve been working for several months on a documentary book project for the Western Folklife Center called Making West Home. The goal of the project has been to interview and photograph refugee families in their gardens and kitchens, learning the significance of food and cooking in their lives, how they’ve preserved cooking traditions in...
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The ethical treatment of farm animals is a growing concern for many Americans. And that puts states with relatively few animal cruelty laws, like Idaho, in the cross-hairs of animal welfare groups. It also makes those states attractive to livestock operations looking to relocate to less regulated areas. In this installment of Edible Idaho,...
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This restaurant review originally appeared in the Idaho Statesman at: http://bit.ly/cXpeKL Mary Jean Wegner is not so much a restaurant owner as a tousle-haired force of nature. She twirls around this tight cluster of tables and chairs scattering greetings, menu suggestions and meals like a benevolent, if slightly mischievous, typhoon. (To one table of...
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(GH: Tom Banse of The Northwest News Network reports on converting cow manure to electricity on Northwest Public Radio) BELLINGHAM, WA – When you think of what federal economic stimulus money has paid for, the first things that come to mind might be highway paving, energy retrofits or high-speed trains. Now here’s one of...
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Yesterday, Capital Press reported contributions from several groups will allow specialty crop research to continue at the University of Idaho Parma Research and Extension Center. Last September Edible Idaho aired a story on Dr. Esmaeil Fallahi, a fruit researcher for the Parma Center who has done innovative work to bring new fruit crops to the Northwest...
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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...
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