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Field to Fork Schedule of Events
Thursday, February 20th, 2025
JUMP - Jack’s Urban Meeting Place in Downtown Boise | Trade fair open to public
10:00AM: Festival Opens
10:30AM-11:30AM: Panel Discussion #1: Prioritizing Agricultural Lands in Idaho's Rapidly Developing Landscape
11:00AM - 11:45AM Chef Led Class #1: Chef Kelly Grindstaff from The Modern Hotel and Bar teaching Steelhead Wellington
11:45AM-12:45PM: Panel Discussion #2: Small Producers Guide to Meat Processing for Market
12:15PM-1:00PM: Chef Led Class #2: Chef Adan David Callsen from Under the Table teaching Lamb Meatballs
1:00PM-2:00PM: Panel Discussion #3: Economic Impact of Local Food in Idaho
1:30PM-2:15PM: Chef Led Class #3: Chef Melissa Mauselle from Sun Valley Culinary Institute teaching Vegan Bao Buns with Mushrooms
2:15PM-3:15PM: Panel Discussion #4: Cultivating Connections: Supporting Local Food and Beverage Producers
2:45PM-3:30PM: Chef Led Class #4: Chef Josh Rohnert, City of Good teaching Garden Peppers
3:00PM-3:45PM: Zamzows Kids Class #1: From Seeds to Sprouts: A Fun Class for Little Gardeners
3:30PM-4:30PM: Roundtable Discussions: Business Expansion: Design and Build Your Dream; Supported by Cushing Terrell
4:00PM-4:45PM: Zamzows Kid Class #2: From Seeds to Sprouts: A Fun Class for Little Gardeners
5:00PM: Festival Ends
From Seeds to Sprouts
TWO TIME SLOTS BUT THE SAME CLASS | LOFT Room
Class No. 1: 3:00 pm - 3:45 pm
Class No. 2: 4:00 pm - 4:45 pm
Encourage your little ones to discover the magic of gardening with Zamzow’s Kids Indoor Seed Starting Class! This fun, hands-on experience introduces children of all ages to the basics of planting and caring for their own seeds. Kids will choose from a variety of Snake River Seed Coop seeds—herbs, flowers, or vegetables—and learn how to plant them in pots while exploring the fundamentals of how plants grow and why they matter. They’ll also receive easy-to-follow tips on watering, sunlight, and tracking their seedlings’ progress. Each child will take home their planted seeds, giving them a chance to nurture and watch their plants grow long after the festival. This interactive class is a perfect way to spark curiosity, inspire a love for gardening, and connect kids with nature in a fun and engaging way!
Little Gardeners Class
With
Panel Discussions
Prioritizing Agricultural Lands in Idaho's Rapidly Developing Landscape
10:30 am - 11:30 am | MOVE Room
The recent USDA AgCensus demonstrated the unprecedented loss of agricultural lands in Idaho over the last several years. Curbing this loss rate and preserving Idaho's agricultural landscape will require navigating a complex set of interests, including economic development, personal property rights, population demand, and food security, among others. A diverse assemblage of panelists will discuss what is being done and what could be done across these challenges to maintain Idaho's agricultural heritage.
Moderators:
Chris Colson, Executive Director, Land Trust of Treasure Valley
Panelists:
Braden Jensen - Idaho Farm Bureau
David Anderson - American Farmland Trust
Justin Buckley - Idaho Coalition of Land Trusts
Keri Smith - Treasure Valley Planning Idaho
Small Producers Guide to Meat Processing for Market
11:45 am - 12:45 pm | MOVE Room
This panel will explore the challenges and requirements of small producers to meet USDA processing regulations to sell their meat to consumers. Panel members include Northwest Premium Meats, Sustainable Meats at American Ostrich Farms, Hoagland Meats, Desert Mountain Grass Fed, and the Idaho State Department of Agriculture Food Safety (FSMA).
Moderators:
Dennis Stitt, Owner, Soldier Mountain Highland and Huns Ranch
Panelists:
Elliott Tolbert - Northwest Premium Meats
Jessica Jimenez - Sustainable Meats
Lance Pekus - Cowboy Ninja Ranch
JD Hoagland - Hoagland Meats
Bob Howard - Desert Mountain Grass Fed Beef
Braden Jensen - Idaho Farm Bureau
Economic Impact of Local Food in Idaho
1:00 pm- 2:00pm | MOVE Room
Agriculture is an important economic driver in Idaho. Agriculture and food processing contribute 17% of Idaho’s total economic output in sales and 12.8% of GDP. Hear about the economic impact of Idaho’s diverse agricultural bounty, the ripple effects local food has on Idaho communities, and how you can amplify these benefits by supporting local and strengthening the resiliency of Idaho’s food systems. Panelists will provide insight into the impact of local food from an economist, middle of the supply chain food distributor, and local grower perspective.
Moderators:
Laura Johnson, Bureau Chief, Idaho State Department of Ag Marketing Division
Panelists:
Matt Fuxan - Charlie’s Produce
Earl Sullivan - Telaya Wine Co
Riley Griffin - AgWest Farm Credit
Cultivating Connections: Supporting Local Food and Beverage Producers
2:15 pm- 3:15pm | MOVE Room
Join us for an engaging discussion about the opportunities and obstacles local food and beverage producers face in selling to restaurants and grocers. Learn about innovative solutions being tested to simplify these connections, strengthen local supply chains, and help our producers thrive.
Moderators:
Moderator: Dave Krick - Just Eat Local Group: Bittercreek Alehouse, Diablo & Sons Saloon, Red Feather Lounge, Woodland Empire Alecraft
Panelists:
Britt Udeson - City of Good
Cindy Miller - Idaho Beef Council
Soraya Mazloomi - Acme Bakeshop
Terri Landa - Idaho Kombucha Co.
Roundtable Discussions: Design and Build Your Dream; Supported by Cushing Terrell
3:30 pm - 4:30 pm | MOVE Room
Are you thinking about expanding your business to brick and mortar? In this interactive session hosted by Cushing Terrell, you’ll be able to select from different moderator-hosted roundtables, each with a topic that addresses an aspect of the building selection, design, permitting, and building process. Stick with one table for an in-depth discussion, or move around to get a full perspective of the development process.
Hosted by:
Nicole Dovel Moore, Associate Principal, Cushing Terrell
Other scheduled roundtable hosts include representatives from:
City of Boise Building Department
Central District Health
TOK Commercial Real Estate
DK Constructors
Chef-led classes
Chef-Led Class: Steelhead Wellington
11:00 am - 11:45 am | Share Kitchen
In this beginner-friendly class, Chef Kelly Grindstaff from The Modern Hotel and Bar will teach students how to build a delicious Idaho steelhead wellington step-by-step from start to finish.
Chef:
Chef Kelly Grindstaff , The Modern Hotel and Bar
Chef-Led Class: Elevate Your Cooking with Lamb
12:15pm-1:00pm | Share Kitchen
In this hands-on workshop, Chef Adan David Callsen of Under the Table Boise will guide you through the process of crafting the perfect lamb meatball using ground lamb and a ground lamb organ blend from Boise River Lamb. We’ll cover everything from seasoning and shaping to cooking methods, ensuring you leave with practical skills to enhance your culinary repertoire. You’ll also hear from Brett Wilder of Boise River Lamb on the nutritional benefits of lamb and why many are choosing an option with organ meats included. By the end of the class, you’ll have the confidence to create flavorful lamb dishes at home for any occasion.
Chef:
Chef Adan David Callsen, Under the Table Boise
Chef-Led Class: Vegan Bao Buns with Mushrooms
1:30 pm - 2:15 pm | Share Kitchen
Learn to create fluffy vegan bao buns filled with a savory mushroom mixture using fresh, locally sourced Idaho mushrooms. This 45-minute hands-on class will guide you through every step, from preparing the dough to crafting a perfectly seasoned filling, for a delicious and plant-based snack.
Chef:
Melissa Mauselle, Sun Valley Culinary Institute
Chef-Led Class: Garden Peppers
2:45 pm - 3:30 pm | Share Kitchen
In this class you will learn to explore the many uses of dried garden peppers! Learn different drying techniques and how to craft your own flavorful hot sauces, from smoky to fermented, perfect for any dish.
Chef:
Josh Rohnert, City of Good
