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	<title>Northwest Food News &#187; Nampa</title>
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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>
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		<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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		<title>B29 Streatery&#8217;s Fat-astic Grilled Cheese</title>
		<link>http://www.nwfoodnews.com/2011/08/25/b29-streaterys-fat-astic-grilled-cheese/</link>
		<comments>http://www.nwfoodnews.com/2011/08/25/b29-streaterys-fat-astic-grilled-cheese/#comments</comments>
		<pubDate>Fri, 26 Aug 2011 04:11:41 +0000</pubDate>
		<dc:creator>Josh Gross</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Brick 29 Bistro]]></category>
		<category><![CDATA[environmental pollution]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food truck]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Nampa]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6402</guid>
		<description><![CDATA[A friend of mine once said that at most, you could add tomato or bacon to a grilled cheese sandwich. Anything further and you&#8217;ve got a different sandwich. The grilled cheese at B29 Streatery, the new food truck from the folks at Brick 29 Bistro in Nampa, is another sandwich altogether. Beyond the cheese and bread, it is also loaded with pulled pork and dressed up in jalapeno aioli. But even the cheese ain&#8217;t yo mama&#8217;s grilled cheese, unless your mother is Czech. The half-inch-thick slice of jack is breaded and fried like smazeny syr, a traditional food available on most street corners in Prague. &#8220;We wanted to have something that was different from a standard grilled cheese,&#8221; Brick 29 chef Greg Lamm said. &#8220;But we also wanted something that could be cooked faster. A standard grilled cheese has to sit on a flat-top for awhile.&#8221; Lamm said they got there by a lot of experimentation. They&#8217;d heard about a food truck in Chicago that used battered cheese, so they decided to give it a shot, going through 10-12 versions before eventually settling on tempura batter. Piled high on white bread just barely too thin to qualify as Texas Toast, the sandwich [...]]]></description>
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		<title>Simple Sushi Bar, Nampa</title>
		<link>http://www.nwfoodnews.com/2011/08/04/simple-sushi-bar-nampa/</link>
		<comments>http://www.nwfoodnews.com/2011/08/04/simple-sushi-bar-nampa/#comments</comments>
		<pubDate>Thu, 04 Aug 2011 11:17:59 +0000</pubDate>
		<dc:creator>Tara Morgan</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Nampa]]></category>
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		<category><![CDATA[Simple sushi]]></category>
		<category><![CDATA[sushi]]></category>
		<category><![CDATA[sustainable agriculture]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6217</guid>
		<description><![CDATA[On the hipster-satirizing sketch comedy show Portlandia, a couple sits down in a restaurant, scans the menu then asks about the chicken. The server rattles off that it&#8217;s a heritage breed, woodland-raised chicken that has been fed a diet of sheep&#8217;s milk, soy and hazelnuts. When the couple asks even more about the fowl&#8217;s rearing, the server returns with a folder containing a snapshot of &#8220;Colin&#8221; the chicken and his life history. When I slid onto a barstool at Simple Sushi Bar in Nampa and asked chef Mike Key where their fish comes from, he told me they receive bi-weekly Fed-Ex deliveries from Hawaii and only serve species designated a &#8220;good choice&#8221; by the Monterrey Bay Aquarium. When I probed further still&#8211;asking, for example, how he knows that their tuna was sustainably pole-and-line caught&#8211;Key pulled out a binder filled with individual tracking numbers documenting how and where each fish was plucked from the water. No joke. While these vignettes are both hilarious and absurd, they hint at a growing consumer trend. Vague labels like &#8220;sustainable&#8221; and &#8220;natural&#8221; no longer suffice; people are demanding specific, accurate info about where their food comes from and how it was raised. And Simple Sushi [...]]]></description>
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		<title>Messenger Pizza and Brewery</title>
		<link>http://www.nwfoodnews.com/2011/01/19/messenger-pizza-and-brewery/</link>
		<comments>http://www.nwfoodnews.com/2011/01/19/messenger-pizza-and-brewery/#comments</comments>
		<pubDate>Wed, 19 Jan 2011 13:50:40 +0000</pubDate>
		<dc:creator>Tara Morgan</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[Boise Weekly]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Messenger Pizza and Brewery]]></category>
		<category><![CDATA[Nampa]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4522</guid>
		<description><![CDATA[While the word &#8220;potential&#8221; is commonly slapped on to crumbling bungalows or career-less boyfriends, it takes on an entirely different meaning at Messenger Pizza and Brewery in Nampa. The high-ceilinged eatery opened in the former Stockman&#8217;s Press Building in October 2010. Scanning the vintage couches that line the natural-light flooded front dining room, it&#8217;s easy to imagine the place filled with boisterous beer-swillers and chattering young families. But it&#8217;s not there yet. First, they need to get the brewery up and churning. Though Messenger currently has some eclectic microbrews on tap&#8211;Terminal Gravity IPA, Manny&#8217;s Pale Ale and Nampa&#8217;s own Crescent Highland Hammer Ale&#8211;husband and wife brewing team Jenn and David Schram are still hammering out the legal logistics of opening their own brewery on-site. Another husband and wife duo, Shawn and Cassidy McKinley, manage the pizza-end of things and have created a crispy, thin-style crust, which they top with an array of fresh ingredients. House-made pesto makes an appearance on a number of rotating pies, and creations like the Drunken Goat&#8211;chevre, arugula, figs, bacon, balsamic&#8211;showcase local ingredients. On a recent lunch visit I snagged a slice of the spot&#8217;s signature Jalapeno Popper pizza ($2.50 a slice). Though the concept was brilliant&#8211;cream [...]]]></description>
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		<title>La Belle Vie, Nampa</title>
		<link>http://www.nwfoodnews.com/2010/03/12/la-belle-vie-nampa/</link>
		<comments>http://www.nwfoodnews.com/2010/03/12/la-belle-vie-nampa/#comments</comments>
		<pubDate>Fri, 12 Mar 2010 14:16:06 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[La Belle Vie]]></category>
		<category><![CDATA[Nampa]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=2309</guid>
		<description><![CDATA[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 built-in culinary character that has real, if not often realized, potential. Step from La Belle Vie&#8217;s porch through its front door and you&#8217;ll find hardwood floors, framed prints, solid wood furnishings and a cozy color palette that drifts from light mocha to dark espresso. It&#8217;s serene and elegant. The menu is also elegant, in the sense that it&#8217;s thoughtfully restrained. The breakfast and lunch selections are relatively small. In the morning there&#8217;s oatmeal, granola, quiches, breakfast sandwiches and pastries. For lunch there&#8217;s soup, salad, quiches, sandwiches, a burger and a mac &#8216;n&#8217; cheese grandly titled &#8220;Gratin de Macaronis Americain.&#8221; Most of the fare isn&#8217;t more rigorously French than that mac &#8216;n&#8217; cheese (instead, I&#8217;d call it contemporary American in the Silver Palate mode, which of course has French influences) &#8211; but that Gratin de Macaronis Americain ($9/lunch) by any other name would taste as starchy-cheesy good. [...]]]></description>
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		<title>Darby&#8217;s at the Market, Nampa</title>
		<link>http://www.nwfoodnews.com/2009/11/13/darbys-at-the-market-nampa/</link>
		<comments>http://www.nwfoodnews.com/2009/11/13/darbys-at-the-market-nampa/#comments</comments>
		<pubDate>Fri, 13 Nov 2009 14:24:12 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Darby's at the Market]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Market Limone]]></category>
		<category><![CDATA[Nampa]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[restaurant review]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=1175</guid>
		<description><![CDATA[A restaurant that kicks off its big-city high heels and slips into more comfortable small-town shoes is one way to describe the refashioning of Nampa&#8217;s Market Limone into Darby&#8217;s at the Market. Where Market Limone was all high-style and aspiration, Darby&#8217;s is low-key and casual. Even the name above the entrance seems to proclaim in a blocky font that this newly opened restaurant has none of the filigreed, uptown pretensions of its failed predecessor. You&#8217;ll see the difference as soon as you walk through the door: Where Limone&#8217;s expansive main-floor once held gleaming shelves of exotic olives, artisan cheeses and chocolate truffles, Darby&#8217;s now holds an almost cafeteria-like arrangement of tables and chairs (although those chairs are the high-backed, white leather chairs Darby&#8217;s inherited from the sell-off of Market Limone). The menu, too, has replaced the dramatic with the down-home. Out with Market Limone&#8217;s truffled risotto and cream vol-au-vent; in with Darby&#8217;s smoked prime rib and garlic mashed potatoes. &#8220;We&#8217;re a meat and potatoes place&#8221; says Trudie Thawley, Darby&#8217;s general manager. Thawley, her assistant manager and her chef all come from ranching backgrounds. She says Darby&#8217;s reflects that rural sensibility: &#8220;We&#8217;re family-oriented, warm, homey.&#8221; The bacon potato soup ($2.95/small) I [...]]]></description>
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