What if there was a red meat source that was both packed with protein and considered one of the healthiest meats? Better yet, what if came from an animal that was raised humanely, naturally eco-friendly, and manufactured locally?

That’s exactly what health- and eco-conscious customers of American Ostrich Farms get when consuming one of the ranch’s products: ostrich meat, a nutrient-dense alternative to red meat that doesn’t cause all the problems of other red meats.

Story by Samantha Stetzer

Hoagland Meat’s culture has become its motto: local meat for local people.

The more-than-70-year-old ranch, which recently added a meat processing plant to its impressive offering, is committed to creating opportunities and partnerships that make it easier to get their meat on local tables.

Story by By Samantha Stetzer

FARE Idaho had the good fortune of stopping by Eichardt's in Sandpoint on a bustling Monday night. We experienced the liveliest atmosphere, great food, cool humans and awesome music.

Every Thursday, Hana Mutlak oversees a delivery of fresh fruit and vegetables to her Boise Bench grocery store, Food Land Market. It’s a busy few hours — Mutlak dashes back and forth through the shop, pivoting between the produce and the register. But one November Thursday in 2021, something made the rush even more memorable. A voice on the phone asked: “Would you like to make meals for Afghan refugees?”

Story by Lex Nelson

Evans Brothers Coffee is a true family business, founded by brothers Rick and Randy Evans, who share a love for each other, for great coffee, and for creating community and connection.

Photos by Victoria Cooper

FARE Idaho and 44° North® Vodka joined forces for a statewide 44° North® Vodka cocktail fundraiser November 4-6th, 2022. Independent restaurants and bars across Idaho created specialty cocktails using 44° North® Vodka. $1 of each cocktail sold was matched by 44° North® Vodka and donated to FARE Idaho. Thank you to everyone who participated!

Photos by Leslie Rodriguez

For Terry and Rebecca Patano of DOMA Coffee Roasting Company, quality, community, and family are the heart of their business. In fact, DOMA is named after Terry and Rebecca’s two sons, Dominic and Marco and their logo features a picture of Terry’s father.

Photos by Victoria Cooper

The Griddle opened for business in August of 1948 and operated year-round only serving breakfast. At the end of October 1950, the owners decided to change to a seasonal operation and beginning in April of 1951, The Griddle operated as a breakfast only establishment, seasonally between April and October.

Photos by Leslie Rodriguez

Picabo Livestock located in Picabo, Idaho is a ranch that has been in the Purdy family for over 135 years. Nicholas Purdy runs the family ranch with his grandfather Nick Purdy and Uncle Pat Purdy. Nicholas is also a FARE Idaho Board Member and we are fortunate to have his farming perspective in the organization.

A+ Ranch is a small, organic, family farm located in Richfield Idaho. Blessed with land, animals and wonderful wide-open spaces, A+Ranch is able to produce quality meat products. The animals are raised with nurturing hands, ensuring the highest animal welfare standards and premium feed produced by biologically active soils.

Debra and Kyle of Little Cow Mountain have been raising cattle for more than 25 years. Debra was raised on an organic farm and has lived a farming and ranching lifestyle her entire life. Her husband, Kyle, joined her in this ranching life and has learned every aspect of raising cattle and horses along with their current regenerative operation.

Several years ago, they chose to reduce their cattle operation and focus on a smaller, more intimate operation in Idaho.

Photos by Marilyn Isaac Photography

Fairweather Fish Co. is a husband and wife owned and operated fishing team. We spend half our year harvesting seafood on the waters of Southeast Alaska, and the other half distributing our catch to families and restaurants in the Treasure Valley. We offer our community a direct connection to the ocean and its resources: our customers get the opportunity to know who harvested their fish, plus how, when, and where it was harvested from!

Photos courtesy of Fairweather Fish Co.

Go behind the scenes with the chocolatiers at The Chocolat Bar in Boise, Idaho.

Photos by Leslie Rodriguez

When Batu Olana was growing up in the Ethiopian capital of Addis Ababa she didn’t learn much about bees in school. In fact, she rarely caught a glimpse of one.

“I’m a city kid. There were times I would be connected to bees. I’d see them flying in every now and then, but just a handful of times throughout the year,” she recalled.

Since moving to Idaho in January 2021, Olana has not only seen but touched more bees than she encountered in the first 19 years of her life.

Story by Lex Nelson

Next time you find yourself in Sandpoint, Idaho on the shores of Lake Pend Oreille, make sure to stop in to enjoy the “Trinity” with many of the Creole inspired dishes at Trinity At City Beach. Or simply relax and take in the views with an extensive wine list and specialty cocktails on their patio.

“Bell peppers, onions, celery — it’s the Holy Trinity in southern Creole cuisine in which the restaurant got its roots, and also the base ingredients for gumbo, étouffée, and jambalaya,” explains owner Justin Dick.

Photos by Victoria Cooper

Neckar Coffee is a specialty coffee roaster and retailer located in downtown Boise, Idaho. Neckar specializes in small batch roasts and baked goods available to enjoy at their cafe. They also offer a coffee subscription with monthly or weekly deliveries locally and nationwide.

Photos by Leslie Rodriguez

Rob and Michelle Stokes’ love story started with animal science. They met at California State University, Chico — he was in the Beef Unit, she was in the Swine Unit. A year after graduation, the couple found work at Niman Ranch, a now-famous network of sustainability-focused farmers.

They left Niman around 2008 to raise nanny goats, and in 2010 launched Malheur River Meats with fellow farmers Linda and Mike Bentz in Malheur County, Oregon. Today, they raise cattle, hogs, goats, turkeys, and chickens on 265 acres. Their pork is Global Animal Partnership (GAP) certified and their eggs, goat meat, and pork are Animal Welfare Approved by A Greener World.

Story by Lex Nelson

The seeds for McIntyre Pastures were planted in 1909, when the McIntyre family first started working the land in Caldwell, Idaho. Today, the more than 1,000-acre plot is still a family business run by third-. fourth-, and fifth-generation farmers: Loren McIntyre; his sons, Ben and Brad; and their wives and kids.

The McIntyres raise chickens and ducks (for both meat and eggs), turkeys, pigs, and cattle, rotating them through their pastures to promote healthy soil and animals. They also practice no-till farming and grow their own animal feed. As Ben’s wife, Maria, puts it, when it comes to their hogs they’re “letting pigs be pigs.”

Story by Lex Nelson

In the fall of 2020, Jamie Brennan noticed a small, untended garden growing on the southern side of Boise restaurant Petite 4. Brennan had just founded the kitchen garden business Gold Feather Gardens — so the beds captured her full attention.

That chance encounter kicked off an enduring local partnership. Brennan tends Petite 4’s garden, and in exchange the French bistro’s owners Sarah and David Kelly give her access to their outdoor space for workshops and provide promotion, food, and wine for the events.

“I work directly with [Sarah and DK] and they are a true joy to work with. They could not be more interested in how community is built at their restaurant,” Brennan said.

Story by Lex Nelson

Jessica Harrold and her husband, Ammon, scored an unusual dowry for a modern-day couple: “When we got married my dad gave us his favorite cow as my wedding present,” Jessica remembered. “So, ‘you know you’re from Idaho when.’” 

Perhaps it’s no surprise Jess followed in her farming family’s footsteps. Since 2017, she has run Hen & Hare Microfarm: a less-than-two-acre operation in South Boise. 

Story by Lex Nelson