Foodborne illness has been all over the news, specifically a Cyclospora outbreak in conventional lettuce and a Campylobacter outbreak in raw milk. The work to trace these outbreaks back to their source reveals something many Idahoans have long understood. When you don't grow your food, or know who did, your risk decisions are in someone else's hands.

That gets us thinking about even more reasons to choose local. Contamination can happen anywhere food is grown, processed, or handled, so local food isn’t a guarantee, but it does offer something the conventional system doesn't: participation. 

For Madie Deffe of Wild Flora Farm, every bouquet is a celebration of the season, the rocky soil beneath our feet, the wind that keeps us humble, and the community that helps make it all possible. “I hope that when someone brings home a Wild Flora bouquet, they're not just bringing home flowers—they're bringing home a small piece of this place that we all cherish and do our best to protect.” Read more about how flowers tell the story of where they're grown on our blog. Wild Flora Farm holds Platinum Radish Status as a Future Roots Business Member.

Local businesses and farms are making it more convenient to eat local food every day. From free choice CSAs (Community Supported Agriculture) to curated local meal boxes, fresh seasonal food is easier than you think.

The beautiful woodblock print by Hannah Spencer on the cover of this year’s Guide offers a visual reflection of the people, places, and processes that shape our regional food system in southern Idaho. While we often celebrate the simplicity of “farm-to-plate,” the reality is far more layered. A thriving food system depends on growers, processors, distributors, educators, lenders, buyers, and community members. All of us, connected and working in concert.

Root Sellers and Sprout Sellers bring eaters and producers together in a celebratory atmosphere. Nearly 20 vendor booths show off the variety that is available in the Idaho spring and fall. Shoppers find cool season produce, storage crops, preserved foods, pastured meats, bread, skincare products, and more.

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.

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.

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.

Local farmers are stepping up with innovative and practical ways to use water more efficiently. We spoke local farmers to learn about the changes they’re making to conserve water and regenerate the aquifer.

“Put simply, agroforestry is farming with trees,” explains Brooke Bonner, owner of Drinkers of the Wind Farm. “That can mean anything from a homeowner’s backyard food forest to a large-scale…