Food

The grant is the largest of its kind Boise State has ever received. The University's 'Healthy Schools Initiative' team will use the funds to boost awareness and infrastructure to get more local foods into up to 70 schools. Grants to schools will run in two periods, from spring of 2024 to 2028; half will be distributed in the first two years exclusively in rural areas.

Idaho Matters takes a look at a food memoire that is part challenge, part hope.

Restoring ecosystems is no easy task as we try to repair some of the damage humans have done to planet earth. And food production can be very hard on nature, especially if those practices don’t take whole ecosystems into account.

Four Boise-area chefs in the Mountain region are semifinalists for the James Beard Award.

What is a foodie? A gourmet? A food snob? Someone who insists on photographing anything they consume? Or are most of us foodies because, quite simply, we care about what we eat and have a particular interest in where it comes from?

Information Resources Inc. expects this to be the “most pricey Thanksgiving” in recent memory. And while U.S. shoppers are doing their best to stretch their food dollar at the grocery store, one of Idaho’s best chefs says one of the best inflation-busting hacks begins with an audit of what we already have in the refrigerator.

Everything from labor shortages, high energy costs and avian flu are putting a strain on the holiday shopping list.

Several pantries in the region have seen their number of customers double since the pandemic began. Some folks who never needed food assistance before this summer are coming for the first time.

Join us for lunch at Grandpa's Southern BBQ!

An interview with Rob Percival, author of The Meat Paradox: Eating, Empathy, and the Future of Meat. The book offers a vital and nuanced investigation into the current debate around meat.