In fall 2025, Future Roots hosted the first annual Root Sellers, welcoming more than 400 people to The Sage School campus in Hailey to celebrate local food and stock up for winter. Farmers brought bulk storage crops, families joined preservation workshops, and kids connected with our regional food system.

The relationship between farmers and chefs is an important part of incorporating local ingredients into menus. Farmers learn the expectations and requirements of menu development, and chefs gain knowledge of seasonality and product availability. Squash Blossom Farm and Chef Brenda Boyle work together often and they teamed up to create a coleslaw recipe with seasonal ingredients.

Our regional food system is always evolving. Every addition strengthens our local food landscape—restaurants and markets create opportunities for farmers, just as new crops inspire chefs. Local food is diverse and takes the expertise, energy, and dedication of our whole community. Everyone, from the new farmer starting out to the individual savoring a mouthful of nutritious, locally grown food, has a big part to play.

Access to healthy, locally grown food should be a right, not a privilege. Yet, economic barriers make obtaining nutritious, local food difficult. Fortunately, community-driven initiatives are expanding access, educating people on seasonal cooking, and bringing neighbors together around shared meals.

The Wood River Valley is home to an amazing community of gardeners, farmers, and food lovers who come together through seed exchanges, farm tours, farmers markets, gleaning programs, and festivals throughout the year. No matter the season, there's always a way to connect, contribute, and learn.

Changing the foos system takes all of us working together. Here are a few ways that YOU can be a local food hero!

Food is at the center of resilience. Here are four ways that a thriving regional foodshed supports are resilient community.

When we talk about local food, we don’t just talk in terms of miles traveled. To us, local food means real food produced by regional farmers, ranchers, and food artisans with common environmental, animal welfare, and public health values.

A decadent mixture of locally grown and milled flour, eggs, milk and citrus make the perfect and easy to make dessert for a winter gathering.

Future Roots connects farmers directly with chefs, schools, and shoppers, puts patient, flexible capital in the hands of food producers and small businesses , builds connections across the food supply chain, creates events and educational tools that make eating local easy and joyful, and inspires better meals and reduce food waste in school cafeterias.

Want to avoid the long lines at the post office and keep your dollars supporting small businesses? We put together a long list of local gift ideas to help you shop local this holiday season.

On Saturday, November 15, over 450 people packed The Sage School campus in Hailey. They chatted with neighbors and eagerly stocked up on local food for the winter at our inaugural Root Sellers event. It was a joyful celebration of local food that beautifully represented our approach to food system transformation.

Local food enthusiast Jamie Truppi has created a special podcast series that highlights local farmers, food artisans, and local food stakeholders.

Fill your Thanksgiving table with local food from these producers. From side dishes to full meals, local farms, restaurants, and food artisans can help make every aspect of your celebration exceptional.

The abundance of tomatoes at the Farmers Market this time of year inspired us to share this fall seasonal recipe for Tomato Bisque created by Lyndsey Mason.