SV Source Summer 2022

Page 90

Where does your food come from?


his summer, the Local Food Alliance wants to help you discover something new. The organization’s Locally Grown Guide is the one-stop resource for discovering the abundance of local food the Wood River Valley region has to offer. Farms producing food for our community range from Shooting Star Farm, a small one-acre plot just outside of Hailey, to “We want everyone to know where their food comes from King’s Crown Organic, one of the first Certified Organic farms and taste the diversity of products our region offers” says Amy. in the country located in Glenns Ferry. Regional farms produce “The Guide makes getting to know your farmer and finding the everything from leafy greens to heirloom tomatoes, mushrooms freshest, tastiest produce easy.” to milk. The diversity of products grown on these In the first year, the Locally Grown Guide infarms is just the start of the regional food system. cluded 75 listings. This year, the third edition has Processors, distributors, retailers, restaurants and expanded to 130 listings. “Over three editions, the The Guide makes bars, farmers markets and local organizations all Guide has grown beyond just connecting individugetting to know your als to farmers,” says Nate Twichell, Executive Diplay a part in creating the vibrant local food scene in the Sun Valley area. rector for Sun Valley Institute for Resilience. “I see farmer and finding The Locally Grown Guide is a signature initiadogeared copies in restaurant kitchens throughout the freshest, tastiest the valley. It’s making an impact on how our comtive of the Local Food Alliance, a program of the Sun Valley Institute for Resilience. The organizamunity eats.” produce easy. tion’s mission is to advance community resilience “This year, we added a new feature to acknowl— Amy Mattias in Idaho’s Wood River Valley region by educatedge the dedication of local restaurants,” adds Amy. ing, investing and collaborating to ensure that the The gold, silver and bronze baskets are awarded to economy, environment and people thrive. restaurants based on the number of local producers A thriving regional foodshed is at the center of a resilient they report using in dishes. “We wanted to celebrate these restaucommunity. It supports a vibrant economy, a healthy environrant’s commitment to using local. The volume of their orders is a ment and a strong sense of place. The Locally Grown Guide is big help to bottom line of local farms.” the entry point, a way for each member of the Wood River Valley Beyond the listings for local food producers, retailers and community to connect with the food system and make choices events, the Guide has tips on reducing food waste, feature stories that support farmers and the larger community. on innovative local farmers and a convenient chart to help idenLocal food doesn’t just build resilience, it tastes great too! tify what crops are in season every month of the year. “Fruits and vegetables grown on nearby farms are picked at the Pick up a Guide on Sun Valley Source racks throughout the peak of ripeness and typically reach local markets within 24 Valley or visit for a digital version. Grab a hours of harvest, helping to preserve their nutritional content,” copy this summer, connect with local farmers and discover somesays Sun Valley Institute Program Director, Amy Mattias. thing new. Your taste buds and the community will thank you. F



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