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LOCAL NEWS - JANUARY 2012 |
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TAX-DEDUCTIBLE DONATIONS
| Tax-deductible contributions can be made to Idaho's Bounty, your non-profit Co-op!. Write a check to the Ketchum Community Development Corporation or the Wood River Rural Council and Development, with 'Idaho's Bounty investment' on the memo.
Your investment is the vanguard of local food: together we are fostering healthy, resilient communities with innovative technology, delivery and communication. |
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INVEST IN YOUR CO-OP, INVEST IN YOUR FOODSHED
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 Click here to read about how your investment directly contributes to to the creation of a healthy, resilient local food shed.
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IN THE NEWS
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photo courtesy of
NW Food News
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Raw Milk Deal: Idaho Legitimizes Small Scale raw-milk producers, by Guy Hand.
Excerpt: "Since the new rules were put in place in 2010, 70 small farms across the state have applied and qualified for the Small Herd Exemption (along with four Grade A dairies) and can now legally sell raw milk in Idaho."
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THANK YOU ERIC HUUS!
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Passersby in Hailey may have recently noticed a luscious stand of Christmas trees situated in the Hailey Farmers market lot on Main Street. Once again, Eric Huus has generously donated proceeds from this sale to Idaho's Bounty. We greatly appreciate this connection he creates with the Co-op. 
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NEW RECIPES THIS MONTH
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Rosemary Chevon Chops. Enjoy this great recipe for goat meat from producer Evelyn Simon interviewed above! Get the recipe here!
 | | photo by: Romulo Yanes |
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THE GREATER GOOD
Join loca l filmmakers Leslie Manookian, Kendall Nelson, and Chris Pilaro for a screening of their new documentary.
Saturday, January 14th. 6:30pm
Sun Valley Opera House
Tickets, $10, at: Chapter One - NourishMe - Glow
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 2011 in Review:
25% growth for
Idaho's Bounty Co-op!
The path to creating a successful business requires many helping hands and strong relationships. The communities that Bounty works with are stretched across Southern Idaho, and everywhere we find people full of purpose that take action to work on building our local food shed.
We'd like to thank our hard-working farmers for creating such wonderful food and helping shape the Bounty model of local food. Thank you to our superbly committed member workers for making each week happen with smiles, focus and humor. Thank you to our board of directors for you oversight and continued support. And I'd like to especially thank our staff for going above and beyond each day to meet the challenges of forging this new path.
Happy New Year!
Lynea Newcomer, Idaho's Bounty General Manager
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2012 RESOLUTIONS!
Here's ours, what's yours? Send them to us and we'll post! Lynea Newcomer, Idaho's Bounty General Manger: I resolve to purchase local foods first and foremost, and I resolve to eat local vegetables at least twice a day.  Arlie Sommer, Idaho's Bounty Treasure Valley Manger: I resolve to spend at least $20 every week on local food and to ask where my food is coming from when I'm at a restaurant or the grocery store. Laura Theis, Idaho's Bounty Operations Manager: I resolve to bring local dishes to every food gathering I attend and make sure all know the farmer names that made the food that went in to the dish. Mike Sommer, farmer at Purple Sage Farms: I resolve to spend at least $10 a week on something that was grown or produced locally, in Idaho. As a small farmer I am sustained by people in Idaho buying products made by me. To give back, the least I could do is buy what I need from people like me and contribute to a system that supports my way of life.
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FARMER PROFILE:
CAPRA, EVELYN SIMON & JOE BENNET
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 To make the jump from 5 or 6 goats to 60 requires guts! Evelyn Simon did just that after moving to Idaho six years ago. Previously employed with the National Parks Service in Human Resources work, Evelyn has always developed additional business ventures. Alongside husband Joe Bennet, the focus on goats and agriculture continues to grow in their lives. "Goat meat is the leanest red meat," Evelyn informed me, "and is the most widely eaten meat across the world." This commonality stems from how relatively easy it is to house and care for one the world over. Evelyn is quick to point out, however that her Boer goat meat is the best tasting, as this breed has been specifically developed for better flavor. Plus, the critters are darn cute. "I have always loved goats," she added. "They are wonderful animals, fun to be around, and easier to handle than cattle or something bigger. They make me laugh!" Evelyn's self-initiated learning process has been extensive. "I started to do internet research, learned about boer goats," she explained, "and then I joined an association, went to shows, met other breeders, bought some, just kept upgrading and learning more." Jerome, New Plymouth, and Twin Falls events in Idaho offered her opportunities to keep learning and improving her stock. The steep learning curve has included everything from pasture maintenance, to birthing to hoof trimming . .. this last of which certainly proves more difficult with aging backs! Evelyn and her husband were forced to hire help to manage everything, and yet they plan to do more. Having received the animal welfare certification this past fall, Evelyn continues to demonstrate a commitment to quality for her animals and customer. Want to see how it happens? Give Evelyn a call, and drop by the farm this February - kidding season! Interested in an internship? Call Evelyn to discuss her ideas.
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THE IDAHO HEALTHY DOZEN with Idaho's Bounty and the Treasure Valley Food Coalition
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 Join Idaho's Bounty and the Treasure Valley Food Coalition this year in our campaign to raise awareness around local foods produced in Idaho. Each month will feature a local food, a local event (donation suggested $5) centered around that food and the work of a local artist depicting that food.  Idaho's Bounty will also post that product for a 5% discount on our web site during the week of the event. Please contact Lynea, at 721-3107, if you'd like to participate in a community-wide event involving the farmer and artist. Here is a sneak peak! January: beef. Homestead Natural takes the stage for farmer-to-farmer interview. February: dry beans. MM Heath Farms. March: wheat flour. Canyon Bounty Farm & baker. Membership drive! |
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VEGETABLE GARDENING COURSE, the Sawtooth Botanical Garden & the Sustainability Center
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 8 classes ( click here for the full schedule) specifically designed to get you prepared for the growing season. This course starts in January and ends in May. In this course you can expect to learn everything you need to know about how to grow a successful garden in the Wood River Valley. In addition, we are including three hands on seed starting days using the soil block method in February, March, and April. The Vegetable Gardening Course is brought to you by the partnership of the Sustainability Center and the Sawtooth Botanical Garden. Call 726-9358 for more details or to register. Cost: Member, $135*. Non-Member, $150*. Member or Sign up a friend and both receive a special class rate of $125*. *Additional material fee for three seed starting days |
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LET US KNOW WHAT YOU THINK!
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Happy with what we're doing? A new product you'd love to see us carry? A suggestion for improvement? Send us an email at info@idahosbounty.org anytime!
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