The Latah Farmers Market is in the midst of its second season as a small-scale, local market catering to county residents–vendors and visitors alike. 

Organizer Erika Sattler, originally from California, moved to Deary, Idaho, to expand her regenerative cattle-raising business, Texas Ridge. She eventually compounded this interest by founding the market during the COVID-19 pandemic. 

Over the past 10 years, there has been a shift back towards growing food in urban spaces. But building a high-production farm right outside the back door of a grocery store is as urban as you can get. 

Since 1999, Pilgrim’s Market in Coeur d’Alene has been offering healthy, local and sustainable foods, supplements and lifestyle products. In 2015, they decided to take their values a step farther by establishing a market garden directly behind the store to bring fresh produce directly from farm to shopping basket.

Whether you’re a Coeur d’Alene local or just visiting town for the weekend, there are several food trucks in the city that go above and beyond. Three rise to the top: Las Brasas, Young Shin's Famous Korean, and Raw Dead Fish.

Idaho is known for agriculture—particularly potatoes—across the world. In a state with plenty of land for farms, ranches and dairies, there is also an abundance of water. Without water to sustain Idaho’s most famous crops, the state would not rank first in the nation for the production of potatoes, trout, barley or peppermint.

However, ongoing droughts are affecting the amount of water Idaho has available to put toward agriculture. Growers and residents alike are looking at a future where they must prioritize how and where they use water.

A central question propels Patrick Shepherd-Blalock and Noah Espinoza: What does it mean to thrive?

The energetic chefs behind Pocatello’s newest food truck, Thrive: Artisanal Bowls and Wraps, focus on internationally-inspired food with Idaho tastebuds in mind.

Fancy or casual, adventurous or comfortable, Project FARE contributors share where to find fabulous date night gnoshes

It’s been called the Great Resignation: a voluntary mass exodus of employees from the national labor market, particularly low-paying service jobs, starting in early 2021. Idaho isn’t exempt from the Great Resignation. Here are a few Idahoans’ experiences, from the views of both workers and employers.

Whether you’re looking for something sweet and cool or fun and filling, Project FARE’s writers and photographers have the inside scoop on great summer treats across the state.

Since 1983, the Festival at Sandpoint has been bringing excellent music immersed in an intimate, natural setting to North Idaho. The music, bands and musicians get a lot of recognition, but one of the crucial elements to a successful Festival, year after year, is the handful of local vendors who serve food and drinks on Festival Street. 

A new report from the American Farmland Trust estimates Idaho will convert tens of thousands of acres of agricultural land to urban and rural development in the coming decades—though planners and landowners have the chance to reduce that number.

As intense flooding destroyed infrastructure in places like Yellowstone National Park and its neighboring communities in June, the heavy rains also refilled many of the region’s reservoirs that had dropped to historic lows earlier in the year.

For Idaho farmers, 2022’s “miracle spring” brought short-term good news – paired with long-term challenges presented by changing climate and precipitation patterns.

Countless beds of fresh herbs, wandering chickens and a greenhouse bursting with bright red tomatoes take habitat in Angelo Brunson's backyard. It's the kind of small operation that makes Angelo's Ristorante in Coeur d'Alene, one of the city's standout farm-to-fork establishments. 

Executive chef and owner Brunson's European heritage and passion for organic ingredients guide his business model as well as his personal mantra: To eat good quality food and know where it's coming from.  

Universal standards in Idaho say the size of a server's tip depends on how well someone is served. However, some would say otherwise and have different thoughts on how tipping should work.

On a sultry day in early June, the front lawn of the Hells Canyon and Zhoo Zhoo winery feels like a tiny slice of Tuscany transported to Caldwell, Idaho. But the winery has an open secret: Both the wine and ambiance are made possible by solar power.

There is little debate that farmers markets, despite having existed for centuries, are one of the bright spots in contemporary American culture. But they’re not limited to the middle class like it may seem today. Markets around Idaho are coming up with innovative ways to help get food to people who need it most.

From Austin to San Francisco, and now Idaho, kava is planting its roots as a buzzworthy alcohol alternative with flavors like lavender lemonade and peanut butter. Some people call kava calming, energizing, relaxing or even euphoric—a buzz without the alcohol. It’s made from the root of a plant in the pepper family that’s found throughout the Pacific islands and Southeast Asia.

The Outlaw burger at The Outlaw Bar and Grill, along the Trail of the Coeur d’Alenes, is considered one of the best by Silver Valley locals.

Last March, Al Zohiry opened My Ice Cream Roll in the Lynwood Shopping Center in Twin Falls.

Ice cream wasn’t his initial intention. Al Zohiry actually planned to open a high-end European cafeteria with a rolled ice cream corner in a building in downtown Twin Falls. After ordering the machines and powder base for his ice cream, the sale of the building fell through. That’s when he found the property in the Lynwood Shopping Center and decided to focus solely on rolled ice cream.

Some restaurateurs in Idaho are practicing what they believe is a more equitable compensation model, called gratuity-free. Not everyone embraces this somewhat controversial model, but these managers and owners say they are working to “even the playing field” for employee wages at their restaurants.

When it comes to beer in the Magic Valley, Koto Brewing Co. is the place to be. From porters to blondes, IPAs to cream ales, Koto covers the gamut of flavor preferences. 

But for head brewer Pierre Tusow, nothing beats the 2nd Base IPA. 2nd Base is a double dry-hopped version of the Table Base IPA, one of Koto’s most popular beers.