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	<title>Northwest Food News &#187; native foods</title>
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		<title>New Twist on Local Food: Forest to Table</title>
		<link>http://www.nwfoodnews.com/2010/12/09/new-twist-on-local-food-forest-to-table/</link>
		<comments>http://www.nwfoodnews.com/2010/12/09/new-twist-on-local-food-forest-to-table/#comments</comments>
		<pubDate>Thu, 09 Dec 2010 15:05:46 +0000</pubDate>
		<dc:creator>The Northwest News Network</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[forest food]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[native foods]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=3911</guid>
		<description><![CDATA[ENUMCLAW, Wash. – One of the catch phrases of the local food movement is “farm-to-table” &#8212; eating food grown nearby. Now small forest owners want to join the local food party.  And no, they’re not talking about feeding you sawdust.  Instead, local forest products include edible mushrooms, berries, and a salad green called miner’s lettuce. Correspondent Tom Banse visited an aspiring forest-to-table grower near Enumclaw, Washington. Carol Wick and her husband own a small slice of the American dream, 30 acres at the edge of the Cascade foothills southeast of Seattle. She took me for a walk from her doorstop, by some pastures and a falling-down barn to her ten-plus acre fir and cedar forest. Carol Wick: “Our object is not to turn this into a harvestable timber farm, but to do something else with it. If you sit quietly in these woods, you’ll see all kinds of things.” Wick wants her beloved forest to generate supplemental income. Carol Wick: “King County&#8230; high property taxes!” &#8230;from any number of edible delicacies. Carol Wick: “It just kind of lends itself to have a U-pick in the forest.” Carol Wick shows me where the family has planted gourmet mushrooms and native berry [...]]]></description>
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		<title>Market &amp; Garden Report: The Holiday Market</title>
		<link>http://www.nwfoodnews.com/2010/10/29/market-garden-report-the-holiday-market/</link>
		<comments>http://www.nwfoodnews.com/2010/10/29/market-garden-report-the-holiday-market/#comments</comments>
		<pubDate>Fri, 29 Oct 2010 11:00:21 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[The Market & Garden Report]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Holiday Market]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[native foods]]></category>
		<category><![CDATA[sustainable agriculture]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=3567</guid>
		<description><![CDATA[[HOST INTRO] The mornings may be dark, the air icy, but that doesn’t have to mean an end to local food.  Boise’s Capital City Public Market, for instance, isn’t folding up its tents for another couple of months.  On November 6th, it will simply shift into Holiday mode. As correspondent Guy Hand learns in this episode of the Market &#38; Garden Report, winter farmers’ market are helping redefine the limits of the local food season. Garcia: Well, we sell tamales and of course that’ll be very traditional during the holiday &#8217;cause that&#8217;s a very traditional dish for us, tamales . . . Hand: Alicia Garcia has been making tamales for the Holiday market here in Boise for three years.  Along with her chicken, pork and corn varieties, she also makes sweet holiday tamales. Garcia: The sweet tamales traditionally they’re raisins and cinnamon.  You still use the same dough, you know, you add sugar to the dough instead of adding your spices as far as red chili pepper or garlic and all that.  And then there’s also, you can add pineapple to them. Hand: Alicia — who, along with husband David, owns Garcia’s Tex Mex Grill in Caldwell — will also [...]]]></description>
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		<title>Global Gardens Harvest Dinner</title>
		<link>http://www.nwfoodnews.com/2010/09/24/global-gardens/</link>
		<comments>http://www.nwfoodnews.com/2010/09/24/global-gardens/#comments</comments>
		<pubDate>Fri, 24 Sep 2010 13:51:58 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[agriculture]]></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[native foods]]></category>
		<category><![CDATA[tradition]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=946</guid>
		<description><![CDATA[Global Gardens is having their annual Harvest Dinner this Saturday night, so I thought it appropriate to post a previous Northwest Food News introduction to Global Gardens and the important work they&#8217;re doing to integrate refugees into the community through gardening.  (At the end of the post is information on the dinner itself.) Global Gardens is a two-year-old program put together by the Idaho Office for Refugees to teach and provide gardening space for refugee families in the Treasure Valley.  Five gardening sites have been donated to the program  and some 80 refugee families work the plots using organic farming methods. Two of the sites are big enough to be considered farms.  One is in Eagle and one is in Boise.  Groups of refugees work together at these sites to grow vegetables for their families and for sale. During the growing season, Global Gardens offers produce at the Tuesday evening Farmer&#8217;s Market at Edward&#8217;s Greenhouse (now closed for the season) and the Capital City Public Market in downtown Boise on Saturday mornings — Global Gardens is the first vendor at the Market to accept food stamps.  They also sell to restaurants including Bittercreek Alehouse, The Red Feather, and Mesa Taqueria. [...]]]></description>
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		<item>
		<title>Baguette Deli, Boise</title>
		<link>http://www.nwfoodnews.com/2010/01/22/baguette-deli-boise/</link>
		<comments>http://www.nwfoodnews.com/2010/01/22/baguette-deli-boise/#comments</comments>
		<pubDate>Fri, 22 Jan 2010 13:00:54 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Baguette Deli]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[native foods]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=2029</guid>
		<description><![CDATA[I bet we Boiseans will eventually start munching on banh mi, or Vietnamese sandwiches, with the casual regularity of the once exotic taco, pad Thai or pizza (yes, pizza was once exotic). In larger American cities, eaters are already arguing over the virtues of rice over wheat flour banh mi bread with the gusto with which the rest of us debate thick or thin pizza crust. Banh mi, like the ones made at the new Baguette Deli next to Fred Meyer on Franklin Road, should slip easily into our common culinary lexicon. After all, they&#8217;re just sandwiches: A fusion of French colonial ambitions and Southeast Asian ingenuity, a banh mi is basically a French baguette stuffed with Vietnamese good taste. They&#8217;re cheap, too. The House Special ($3.25) at Baguette Deli is a crisp but airy 12-inch baguette (made fresh at Orient Market around the corner) layered with several kinds of pork cold cuts, a little mayo and a smear of pate (very traditional), then topped with a fresh and pickled tangle of sliced carrot, cucumber, jalapeno, daikon and cilantro. It&#8217;s not exactly crazy-unusual, but it&#8217;s still a welcome departure from the processed-cheese-addled concoctions many of us mistake for sandwiches. I [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Local Food on a Large Scale: Idaho&#8217;s Bounty goes wholesale</title>
		<link>http://www.nwfoodnews.com/2010/01/11/idahos-bounty-delivering-local-food-wholesale/</link>
		<comments>http://www.nwfoodnews.com/2010/01/11/idahos-bounty-delivering-local-food-wholesale/#comments</comments>
		<pubDate>Mon, 11 Jan 2010 11:00:58 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Idaho's Bounty]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[native foods]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[wholesale food]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=1962</guid>
		<description><![CDATA[Last Monday, Edible Idaho aired an NPR story on Idaho’s Bounty Co-op, a group bringing sustainably raised, local food to individual consumers. Today, producer Guy Hand reports on Idaho’s Bounty’s attempt to provide large institutions like hospitals, universities and restaurants with local food. By selling wholesale quantities, Idaho&#8217;s Bounty plans to take home-grown meats, produce and dairy to the next level.  Large institutions could not only introduce a new audience to the virtues of fresh, local food, but give big farm and ranch operations, who routinely ship their products out of state on the commodity market, a chance to sell closer to home at higher margins. (Since Idaho&#8217;s Bounty specializes in sustainably raised foods, some conventional food producers might also be encouraged to step away from the factory-farm model of production — with its relience on pesticides, hormones and antibiotics — to fill the growing wholesale demand for organic and sustainably raised foods.) Still, there are plenty of hurdles to jump.  Food shipped from far away is inevitably cheaper (thanks, in large part, to agricultural subsidizes) and often more convenient for large institutions, as well as consumers, to purchase.  Yet, by catering to companies that traditionally considered themselves too big or [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>It&#8217;s (Local) Chestnut Roasting Time</title>
		<link>http://www.nwfoodnews.com/2009/12/16/its-local-chestnut-roasting-time/</link>
		<comments>http://www.nwfoodnews.com/2009/12/16/its-local-chestnut-roasting-time/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 14:41:04 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[chestnut]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[native foods]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[tradition]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=1769</guid>
		<description><![CDATA[Forests filled with chestnuts once covered some 200 million acres of America.  Thoreau called them the &#8220;boundless chestnut woods&#8221; and they stretched from Maine to Florida.  As Oregon freelance writer Laura McCandlish says in an article published yesterday on the NPR website: &#8220;Durable &#8220;cradle to coffin&#8221; chestnut timber built our communities, and our cuisine (particularly that of the Cherokee Indians, who revered this &#8220;bread tree&#8221;) relied on the starchy nutmeat. But by the mid-20th century, a fungal blight from Asia obliterated 4 billion of the indigenous East Coast trees. The American chestnut practically disappeared overnight.&#8221; Due to that blight, McCandlish says most of the fresh chestnuts we roast during the holidays now come from Italy, China or Korea.  But that&#8217;s changing — at least on a small scale. American breeders have been working for decades to create blight resistant varieties of chestnuts and although there are obstacles to making American chestnuts as common as they once were, small orchardists are having success — even in the Northwest. McCandlish says &#8220;here in the Northwest, organic, local chestnuts are for sale at farmers markets and food co-ops through December.&#8221; In Idaho, local chestnuts are available thanks, in part, to the &#8220;Chestnut Lady.&#8221;  A [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A White Flag of Fruit</title>
		<link>http://www.nwfoodnews.com/2009/09/08/a-white-flag-of-fruit/</link>
		<comments>http://www.nwfoodnews.com/2009/09/08/a-white-flag-of-fruit/#comments</comments>
		<pubDate>Tue, 08 Sep 2009 11:00:36 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[Fallahi]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[fruit research]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Iran]]></category>
		<category><![CDATA[native foods]]></category>
		<category><![CDATA[persimmons]]></category>
		<category><![CDATA[pistachios]]></category>
		<category><![CDATA[pomegranates]]></category>
		<category><![CDATA[pomology]]></category>
		<category><![CDATA[quince]]></category>
		<category><![CDATA[tradition]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=755</guid>
		<description><![CDATA[Who would think that Idaho and Iran have anything in common?  Dr. Esmaeil Fallahi does.  This Iranian immigrant and Idaho fruit researcher says you only have to visit his fruit orchard in Parma to see that southern Idaho and his Middle Eastern homeland have important similarities. In this installment of Edible Idaho, correspondent Guy Hand learns why Iran&#8217;s fruitfulness is good for Idaho agriculture. Transcript of the Show (click to download) Dr. Esmaeil Fallahi&#8217;s website The University of Idaho Research and Extension Center, Parma, Idaho Idaho Statesman story on the possible closing of the Research Center]]></description>
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		<slash:comments>4</slash:comments>
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		<item>
		<title>Back To The Roots</title>
		<link>http://www.nwfoodnews.com/2006/11/01/back-to-th-roots/</link>
		<comments>http://www.nwfoodnews.com/2006/11/01/back-to-th-roots/#comments</comments>
		<pubDate>Wed, 01 Nov 2006 22:50:58 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[native foods]]></category>
		<category><![CDATA[water potato]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=173</guid>
		<description><![CDATA[For the Coeur d'Alene tribe of North Idaho getting-back-to-their-roots isn't just a figure of speech. For the tribe, it literally means getting back to the foods that once sustained them. ]]></description>
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		<slash:comments>0</slash:comments>
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