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Hotter summers across our region are making it difficult for some workers to stay cool and comfortable, that includes food truck owners who cook over hot stoves and fryers in small spaces.
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An annual festival meant to celebrate African American culture through soul food, music and dance was held last weekend.
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Idaho Matters takes a look at a new wave of Indigenous cuisine.
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For years it was extremely difficult to find meals like Bison Pot Roast or an Elk Taco at a restaurant. Yet Indigenous cuisine has been in the Americas for centuries. Now, several Indigenous chefs are finally being recognized and using their talents to serve the community.
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Chili peppers are an important ingredient for many foods. Now, a new study shows that they have been around for much longer than we thought, with origins in parts of the Mountain West.
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Boise chef Kris Komori took home the James Beard Award for Best Chef: Mountain Region Monday night. Komori is the chef at KIN in downtown Boise.
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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.
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Idaho Matters takes a look at a food memoire that is part challenge, part hope.
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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.
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Four Boise-area chefs in the Mountain region are semifinalists for the James Beard Award.