August Newsletter

August 6, 2016




Tomato Independence logo

Let’s show the restaurants participating in our TIP restaurant promotion how much we appreciate their commitment to local food.  Grab a friend or two or three or more and head to a participating restaurant on the date listed below.  Wear your Tomato Independence T shirt if you have one, take photos of your meal to post to social media and thank the restaurant for being a supporter of local food.  Treasure Valley Food Coalition is on Facebook and Instagram and we suggest you use the hashtag #tasty tomatoes

August 8th- Lulu’s Pizza and Highlands Hollow Brewhouse
August 15th- Messenger Pizza
August 22nd- Cloud 9 Brewery
August 29thBleubird (lunch only!) and Richard’s Café Vicino




Bloody Mary

Bloody Mary Tasting at Franz Witte Nursery
  • Tuesday, August 23rd at 6:00PM
  • This is a ticketed event so please go to Franz Witte  to reserve your space today!



UPDATE: Tasmanian Guests



The Treasure Valley Food Coalition recently hosted a tour group of 17 Tasmanian Women in Agriculture (TWIA) during their visit in the Treasure Valley.  The tour group is visiting areas of Oregon, Idaho, and Saskatchewan to learn about agricultural practices used here, and to share their own.
These agricultural folks from the “Down Under’ of the “Down Under” were treated to tours of the University of Idaho’s Parma Research Station and Caldwell Food Tech Center, Crookham Seed Company, Canyon Bounty Farm, and Wilsey Ranch.
In addition to the formal tours, their host families took them to a diverse mix of local attractions, including the Boise Farmers Market, Snake River Stampede, wine tastings, Idaho Shakespeare Festival, a Snake River jet boat ride and picnic, watermelon rocks on the Snake River, and Basque food in Boise.
Tasmania is a small island province of Australia, south of the main continent.  Because of its isolation, there are restrictions and agricultural practices used there that do not apply to the entire nation.  Some information we learned:
•The population of all of Tasmania is approximately 500,000– about the same as the population of the Treasure Valley.
•About 75% of Tasmania is conservation land (government owned).
•Most farms in Tasmania are small.  A 100 acre farm is considered large.
•Simplot has a strong presence in Australia, including Tasmania.
•Farmers are prohibited from using any GMO crops in Tasmania.  (Not true for all of Australia)
•Organic farming is the common practice.
• Farmers use antibiotics for their livestock as medicinal remedy only, and not as a prophylactic means for dense feed lot ranching.  Feed lots are not common.
•The average age of farmers in Tasmania is increasing.  All of the TWIA tour group (17 total) were mid-sixties and above, with 2 exceptions.
•It appeared common that Tasmanian farmers (at least those on the tour) had additional businesses or occupations beyond the income source of their farm.
From all accounts the Tasmanians thoroughly enjoyed their visit to the Boise area, and were pleased to enjoy summer weather while here. They were impressed with the innovations in agriculture here in the Treasure Valley.

Restaurants Using Pasture Raised Beef


Thanks for your feedback, we owe you some updates to this list and they will be coming soon. Keep telling us about your favorite restaurant if we haven’t recognized them yet.

Bar Gernika: serves a burger using beef from Malheur River Meats.
Bittercreek Alehouse:  all burgers use grassfed beef and/or lamb “because feedlots aren’t cool”.
Boise Fry Company: serves bison burgers from Browns Buffalo Ranch
(New!!) Cloud 9: sources all the meat they serve from local producers!  Yay!
The Griddle: serves a Lava Lakes Lamb burger at all locations
Highlands Hollow Brew House: their iconic Mess O’ Chops is now made using pork chops from Malheur River Meats.
 Horsewood’s Kitchen (Caldwell): serving McIntyre Farms beef and chicken from Vogel Farms
Juniper: serves a Lava Lakes Lamb Rueben
Locavore: serves a Meatloaf Wellington using Malheur River Meats
Lulu’s Pizza: using Malheur River Meats for their meatballs, tri tip sandwiches, sausage for pizzas and more!
The Modern Hotel and Bar: sources lamb from Lava Lakes Lamb,  pork from Malheur River Meats,  beef from Keith Huettig formerly of Homestead Natural Foods and chicken from M and M Heath Farm, Snake River Poultry and Vogel Farms
State and Lemp: sources meat from Malheur River meats, Meadowlark Farms
Wildroot Café & Market:  serves Niman Ranch meats

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