Local Food Innovators

Innovation in the local food space is not only about the latest technology and newest equipment. Farmers in our region are innovating by being mindful, returning to traditional practices, mimicking nature, and relocalizing the full circle of production. We spoke to some regional farmers to find out how their practices are following this new mode of innovation.

HILLSIDE GRAIN

“Tasty, nutritional, and sustainable food starts in the field,” states Brett Stevenson, owner of Hillside Grain. This simple philosophy permeates everything she does. In the fields, Hillside is experimenting with wheat varieties from WSU Bread Lab that work to combat climate change and increase the nutritional value and flavor of the end product. Brett’s milling process is a hybridized new and old world system that specializes in highextraction flour that includes bran and germinate for nutrition and flavor. The process yields a product that performs more like white flour than whole wheat flour. Now, Hillside Grain is embarking on the next step towards completing the cycle. The addition of a bread oven allows Brett and her team to close the loop on their production model, going from seed to plate. “We are in grain-growing country. There is no reason why we shouldn’t have broad access to delicious, nutritious, fresh bread made from locally grown grain. Making that tangible connection between producers and consumers within our community means a lot to me,” she says. Having a bakery on site will also inform decisions in the field. They will be able to experiment with new types of grain and find the ones that work in harmony with the land, the mill, and the oven. “We want our grains to be good for the land and environment (low water needs, higher carbon sequestration, soil building) and maintain great flavor and nutrition,” says Brett.

EE-DA-HO RANCH

“Our goal is farm and ranch financial viability that builds the land’s ecological health and therefore sustainable capacity,” states Ee-da-ho Ranch owner Werner Morawitz. Utilizing regenerative practices, the ranch is exploring ways to layer different agricultural businesses on the landscape. “In a way, this layering of minds, hands, and

businesses mimics the layering in nature. We’ve seen how collective knowledge and a holistic approach can benefit our environment,” he says.

Partnering with local farmers and ranchers is central to the Ee-da-ho Ranch model. Right now, that looks like mob grazing with naturally raised cattle from Buck Wild Beef and King’s Crown Organics and sheep from Squash Blossom Farm, a mobile chicken tractor, bees from Fox Glove Honey, and a variety of crops planted by Squash Blossom. “The succession of cattle to chickens to pasture has helped us identify soil deficiencies. We are learning how to manage sections of pasture for healthier soil, and we are doing it while benefiting four farmers,” explains Werner.

Werner’s goal is to find like-minded businesses that earn a living, improve the soil, and make positive contributions to the community of farmers on the land. He adds, “We’re searching for how we can make the sum of the businesses greater than the pieces, both ecologically and economically and hope what we learn can be utilized by others in our community.”

1,000 SPRINGS MILL

Tim Cornie and his business partner, Kurt Mason, are “big cover crop guys.” As Tim explains, “We mimic the natural system by planting crops in succession and incorporating grazing into the system.” 1,000 Springs Mill starts from the soil and works its way up, focusing on ways to close the production cycle from seed to consumer. They grow, clean, and process a wide selection of pantry staples including dried beans, popcorn, and ready-to-eat products. A big new push for 1,000 Springs Mill is industrial hemp, especially gluten-free hemp grain. Last year, thanks to the efforts of farmers like Tim, the crop was approved for cultivation in Idaho. “Hemp is a superfood and a wonderful high-protein ingredient that we’ll use in our hemp protein powder and meal replacer bars. The fiber left behind goes directly into making building materials for homes. Hemp also fits well into our crop rotations and is not a high-water user,” he says. 1,000 Springs Mill is also a dedicated supporter of the local community. Their online fundraising platform allows groups to earn 15% for every purchase made by the community at 1000springsmill.com. “With this fundraising tool, all the money spent stays in our community and it makes it easy to support local organizations and local farmers,” says Tim. Projects include the Sacred Walk Initiative (code: MT 100), FAA Hagerman (ID100), and the Twin Falls Robotic Team (ID101). “Support our community by using one of these codes at checkout on 1000springsmill.com,” he adds.