3 minute read
FARE IDAHO
During the one-day Field to Fork Festival at JUMP in downtown Boise, purveyors, distillers, bakers, makers, and ranchers convene to show off their wares to the public. PHOTO COURTESY OF THE OUTDOOR CHANNEL
Supporting Local Food and Beverage Businesses
By Kyley Jolna
From JUMP’s elevators, a rainbow of color and smiley faces beamed at me, including actual fruits and vegetables, placed by Charlie’s Produce, an event sponsor. Decorated to reflect kindness–the FARE Idaho Field to Fork Festival theme–their radiance continued into the main building, where Julie Berger, known as the Tipsy Chef, set up for her Crepes Two Ways class in the Share Kitchen.
“I love sharing how to cook things with people, especially recipes that I grew up with,” Berger explained.
Like the chef, FARE Idaho seeks to foster connection, aligning and promoting the shared interests of Idaho’s independent restaurants, family farms, and food and beverage businesses to advance independent businesses, increase financial success, and improve the conditions of those who work in the industries.
“The festival is an opportunity to unite our food and beverage community under one roof,” explained Katie Baker, Executive Director of FARE Idaho. “Our goal is to strengthen relationships, form community outreach, and better understand how food arrives on our plate.”
And what better way to build relationships than over a drink? Whether you were interested in coffee with Adam and Chloe Hanson of Flying M Coffee or gluten-free potato vodka with the folks at 44 North, Field to Fork was filled with vendors like Vista Farms (and their fragrant display of lavender!) all supporting each other.
Field to Fork fostered this atmosphere of support, which is echoed in the variety of educational institutions and programs on display. At Sun Valley Culinary Institute’s booth, Karl Johan Uri offered me a student catalog and provided program details. Looking for something a little more specific? Check out the Western Meat School Business Accelerator or Producer Marketing Assistance, both of whom were involved, or University of Idaho’s Extension Program, which presented an exciting spring lineup and extracurriculars like Idaho Food Works’ Idaho Women In Ag and the “Field to Flour” podcast series.
For assistance a little later in the game, Field to Fork offered businesses catering to farmers and restaurateurs in other ways, including healthcare and risk management. Andie Surmeier of Idaho Harvest Supply and Cool It Storage provided ways for farmers and ranchers to transport their products into the marketplace, while Bernadette Bujanowski of Buyers Edge Platform had information on Dining Alliance, a program which gives access “beyond broadline” for any business needs.
As I left, I caught Jamie Webster, of Das Alpenhaus Delikatessen, teaching canning in the Share Kitchen, that same spirit of support softening his words.
“I accepted the invite to participate in the FARE Idaho Field to Fork Festival because I believe that it is important for people to learn new ways to avoid wasting the produce they grow/buy. With as many people that continue to struggle to make ends meet and suffer from food insecurity, preserving produce is a great way to make the dollar stretch further. My pickle recipe is just one form of produce they could learn to preserve,” he said.
After a full day, I decided the Tipsy Chef explained it best. “Cooking is what brings people together—good food and company can overcome anything,” said Berger.
