“Making food for people is a love language of mine … ”

Seeing the success of getting kids to eat more plant-based meals, Storey began to think of creating a space for the whole community to access healthier meals—healthier for both the planet and individuals.

She also knew she could make simple meals that would make eating plant-based less intimidating to those unfamiliar with the diet. So, she quit her job at the Hunger Coalition and began looking for a café space in Hailey, but after running into problems finding a suitable space, she focused her sights on finding a food truck. She had also recently fallen back into friendship with another local, Jackson Long, a long-time vegan and a nutritionist specializing in plant-based nutrition. Their discussions around plant-based meals, sustainability, and the community got him on board with the future truck.

The Wylde Beet truck, known affectionately as “Betty,” came from Walla Walla, Washington, and was previously used as an organic sandwich shop after being converted from an old FedEx truck. After securing the truck, Storey picked the name Wylde Beet, which has several meanings behind it: “wild,” as in staying wild and close to nature; beet for Storey’s favorite vegetable and marching to a different beat; and finally, using her first nephew, Wylder’s, name spelling as an ode to future generations and the benefits of a plant-based diet for the planet.

When it came to deciding on the menu, which changes based on the seasons and over the winter featured stews, tacos, soups, “egg” sandwiches and warm “flow bowls.” Storey relied on tried-and-true meals from her own life as well as the direction of Long, whose degrees in physiology, nutrition and advanced training in sports nutrition made him an information powerhouse when it came to creating a balanced menu.

The menu is intentionally simple, with few or no fake vegan meats, cheeses or the like. “All the foods are things I grew up eating, like curry over rice, soups and stews,” says Storey. “The menu’s simple so people don’t feel like they’re eating something crazy they don’t understand or can’t make themselves if they wanted to.”

Long contributes fresh sourdough bread to the truck while another local, Lex Carey, handles the baked goods for the truck. Though Carey and Storey grew up together, it was only after Carey moved back to the area a few years ago that the two struck up a friendship over their shared passion for food.

“When Sloan told me she wanted to start an affordable and accessible plant-based option in Hailey, I was all in!” says Carey. “Making food for people is a love language of mine, and showing people that they can lower their environmental impact while fueling their body is a huge bonus.”

Growing up lactose intolerant, Carey was forced into making her own dairy-free baked goods and perfected the process, making her the perfect addition to the Wylde Beet team.

Of the utmost importance to Storey when creating her menu (aside from being plant-based) was that it be affordable; each dish is capped at $12, and many items on the menu are less. The Wylde Beet instigated a free meal token program in March where customers can purchase a token for $12, which will be available for someone who needs it—no questions asked—and covers a full meal at the truck, tip and tax included.

“We all tend to feel like we don’t want to use it if someone needs it more. But we have such a philanthropic community, and there’s plenty to give,” says Storey. “We know the power of good food. We also know how hard it is to be able to afford it.”

In addition to days and extended evening hours at Sturtevants in Hailey this summer, The Wylde Beet will be at events like the Hailey and Ketchum Farmer’s Markets, Ketch ’em and Hailey Alive, Sawtooth Music Gathering, Lost River Disco, and Braun Brothers.

The menu will include favorites like tacos and curry, and fresh options like smoothies, milkshakes and salads. Based on the truck’s popularity in the winter, when Storey says people would sit at tables in the snow to eat her food, the truck will likely be a smash hit this summer. g