Project FARE

09/16/2022

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.

Learn how this community market in two rural Idaho towns came together during the pandemic at projectfare.org/farmstories/latah-farmers-market !

09/15/2022

"The first few times I went to Saturday Farmers Market, I wanted this, and this, and this, and this. I wanted it all! But food waste, that whole 'more is better' idea, is something I really hate. All that food just gets thrown away. With the Bowman foods, you don’t want to throw anything away. Excess isn’t really an option."

Learn how Pocatello chefs are honoring the labor and flavor of produce from Bowman Farm at projectfare.org/farmstories/bowman-farm-pocatello

09/13/2022

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.

Today, Pilgrim’s Farm fosters a varied habitat, builds compost and organically grows fruits, vegetables, herbs and a variety of year-round greens with their “Grown Right Here” model.

Read more at projectfare.org/farmstories/pilgrims-market-farm

09/08/2022

"A large part of Cellar Door's focus is to bring awareness to farmers’ products that are available, but are often ignored, or left unused, including ingredients "seconds," or the flowers, seeds and roots of ingredients in all their different stages of growth."

Learn about chef Ian Pecoraro and his farm-to-table project Cellar Door in Moscow at projectfare.org/farmstories/cellar-door-moscow

Story and photos by Geoff Crimmins

09/06/2022

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.

Check out contributor Annie Zasadny’s top three picks at projectfare.org/farmstories/cda-food-trucks

09/02/2022

We are sad to share that after a wonderful year of telling Idaho’s food stories, Project FARE is shutting down later this month.

Our editor, Tara Roberts, is moving on to other projects, and our director, Katie Baker, will be focusing her efforts on the important work of our sister nonprofit, FARE Idaho, which is still going strong.

Our final newsletter will be Sept. 15. We'll continue sharing our fantastic final stories on social media until then. Thank you for reading!

09/02/2022

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.

However, ongoing droughts are affecting the amount of water Idaho has available to put toward agriculture.

Learn how growers and residents alike are looking at a future where they must prioritize how and where they use water.

https://www.projectfare.org/farmstories/water-agriculture-drought

📷: Photo courtesy of UIdaho CAFE, Jessica Machado Photography

Idaho is known for agriculture—particularly potatoes—across the world. 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.

08/30/2022

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.

Thrive reflects “the kind of food we like to eat at home,” Espinoza said. “Well-prepared food that makes us feel energized and fueled.”

Learn more at

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.

08/25/2022

Looking for somewhere to take your special someone this weekend?

Fancy or casual, adventurous or comfortable, our Project FARE contributors have chosen their favorite spots to find fabulous date night gnoshes in Idaho.

Check out the list at projectfare.org/farmstories/best-idaho-date-nights

08/23/2022

Levi Vixie worked for many restaurants on the Palouse as a bartender and waiter since he was a young adult. He once thought he’d be a career server, until recently, when he took some time off and traveled overseas. He’s now working for a data analysis company.

It’s a big shift away from an industry he once thought he would be in for a long time – he’d even explored the idea of opening his own restaurant. The business model he was looking at was a co-op or profit-sharing restaurant, where the risk of ownership and profits is spread among all workers, not just the owners.

“Usually when someone starts a restaurant, there are one or two people who are taking all the risk and getting the majority of the profit,” Vixie said. “Some of us want to be empowered to be an owner.”

Read more about Idahoans’ experiences that have led them to leave the restaurant industry, from the views of both workers and employers at projectfare.org/farmstories/great-resignation-idaho

08/18/2022

If you’re vegan or vegetarian, add these eight spots to your must-eat list – plus a new vegan restaurant coming soon!

Boise has plenty of plant-based dining on offer that goes beyond standbys like Indian cuisine. If you’re vegan or vegetarian, add these eight spots to your must-eat list.

08/16/2022

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. Read a few Idahoans’ experiences, from the views of both workers and employers at

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 emp...