Treefort 2020 Postponed to September 23rd - 27th

Foodfort 2020 Talks

3 MONTHS AGO

Feed your mind at Foodfort Talks!

Hear from Idaho’s finest seafood purveyors, watch a food demo with Fat Rice, explore how farmers markets can assist in creating a more robust local food system, and so much more!

Foodfort Talks will take place at JUMP and Idaho State Museum on Thursday & Friday of Treefort 2020 (March 25-29). Foodfort Talks are all ages and open to the public, Foodfort Tastes are ticketed events for 21+. Foodfort Tastes & Talks will take place Friday through Sunday of Treefort 2020 (March 25-29). Admission to non-ticketed Foodfort events is included in a Treefort pass.

TROUT TALK

FROM SUSTAINABLE FISHING TO THE PERFECT SEAR

Thursday, March 26, 11:30am-12:30pm @ JUMP
Pack your tackle box and put on your waders for this two-part session. First, we’ll learn how to break down a whole trout like a pro so you can impress your friends on your next camping trip. Next, we’ll sit down to talk gills-to-tail cooking, hear from Idaho’s finest seafood purveyors, discuss sustainability issues and explore local habitats with fish experts.

Moderator: Jordan Rodriguez (Tight Lines 208)

Panelists:
Chef Marcus Bonilla (Reel Foods Fish Market)
Gabe Watkins (Riverence)
Joe Kozfkay (State Fisheries Manager, Idaho Fish and Game)

 

 

CONSERVE ENERGY, DRINK BEER

Thursday, March 26, 1-2pm @ JUMP
Changing weather patterns continue to impact agriculture and crop production. Now is the time to look for holistic solutions that can preserve food sources. Climate change and population growth will not only affect crop and water availability but also the brewing process. Beer is a universal and easily accessible means to view the big-picture implications of these environmental impacts.

With crops, like barley and hops, and water at risk from environmental changes, scientists, farmers and brewers can work together to save a beloved beverage and help change industry standards. This panel will discuss ways to achieve sustainability through technology that can balance the needs of humans with those of the earth.

Moderator: Katelyn Morales (Nuclear Research Communications Specialist and Environmentalist, INL)

Panelists:
Kemal Pasamehmetoglu (Nuclear Engineer, INL)
Michelle Gooding (Gooding Farms)
Jerry Larson (Mad Swede Brewing)

 

 

WHAT’S THE DISH?

WITH FAT RICE

Thursday, March 26, 2:30-3:30pm @ JUMP
If you love to cook, we’ve got an event for you. If you just love to eat what other people cook, we can help you, too.

Fill your belly with Fat Rice! Join us at JUMP to watch and learn how to recreate a slew of favorite Macanese dishes at home while exploring the vibrant food culture of this unique region.

 

 

LIVABLE CITIES SERVE LOCAL FOOD

Friday, March 27, 11:30am-12:30pm @ Idaho State Museum
Author and food system authority Mark Winne joins Janie Burns of Meadowlark Farms to offer insights on the role of government and public/private partnerships to enhance local farmers markets. In his book Food Town, USA: Seven Unlikely Cities that are Changing the Way we Eat, featuring Boise, Winne explores how farmers markets can assist in creating a more robust local food system.

From 1979 to 2003, Mark Winne was the Executive Director of the Hartford Food System, a Connecticut non-profit food organization. He is the co-founder of numerous organizations including the Community Food Security Coalition, the State of Connecticut Food Policy Council, and the City of Santa Fe Food Policy Council. He was a Kellogg Foundation Food and Society Fellow and a member of the U.S. Delegation to the 2000 Rome Conference on Food Security. As a writer on food issues, Mark’s work has appeared in the Washington Post, The Nation, Sierra, Orion, and Yes!, to name a few. He is the author of Closing the Food Gap, Food Rebels, Guerrilla Gardeners, and Smart Cookin’ Mamas and Stand Together or Starve Alone, and most recently, Food Town USA. Through his own firm, Mark Winne Associates, Mark speaks, trains, and writes on topics related to community food systems, food policy, and food security. He also serves as Senior Advisor to the Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health.

Moderator: Janie Burns (Meadowlark Farms)

Panelist: Mark Winne

 

 

BE A GIRL

NAVIGATING THE MALE-DOMINATED WORLD OF RESTAURANT KITCHENS

Friday, March 27, 1-2pm @ Idaho State Museum
Why do women and femmes only represent 19% of chefs, and a miniscule 7% of head chefs, across the culinary world? Why is cooking at home stereotypically seen as “work for women” and cooking professionally seen as “work for men?” How can we change this?

Copper & Heat is a podcast that explores these questions and many other unspoken rules, traditions, and challenges of the restaurant industry. Join host Katy Osuna and special guest Michelle Kwak (Pastry Chef at KIN) for an hour of live storytelling, music, and conversation based on Copper & Heat’s James Beard Award-winning first season. We will unpack how toxic masculinity affects the culture of restaurant kitchens, both nationally and here in Boise.

Presenters:
Katy Osuna (Creator and Host, Copper & Heat)
Michelle Kwak (Pastry Chef, KIN)
Ricardo Osuna and Rachel Palmer (Live music and sound design, Copper & Heat)

 

 

TASTING NOTES

Friday, March 27, 2:30-3:30pm @ Idaho State Museum
Notes of apricot? Notes of leather? Am I tone deaf? Join Foodfort for an interactive flavor playground, where you can experiment with your senses and learn how to feast with your eyes, ears, and nose. Featuring local winemaker Travis Walker of Par Terre Winery, Form and Function Director of Coffee Connor Sevy-Jackson, and Water Bear Bartender Aisling Gammill, get an in depth (but palatable!) look at how to deconstruct flavors like a pro.

First you’ll be guided through the theory of flavor by experts in the field. Then, put theory to practice as you take part in a flavor test brought to you through samplings of wine and coffee–with a twist. Developing your palate can seem like a daunting task, but we’re here to help. This panel will be capped at 80 people, so get there early for a seat!

Presenters:
Travis Walker (Winemaker, Par Terre Winery)
Connor Sevy-Jackson (Director of Coffee, Form and Function)
Aisling Gammill (Bartender, Water Bear Bar)

 

 

PIE & WHISKEY

WRITERS UNDER THE INFLUENCE OF BUTTER & BOOZE

Friday, March 27, 5-7pm @ Idaho State Museum
Storyfort and Foodfort have teamed up to bring you a delectable event, as talented writers will share original works based on prompts that include the words pie and whiskey. Official “Pie and Whiskey” event creators Kate Lebo and Samuel Ligon will be here from Spokane to share in the fun. Writers include Alan Heathcock, Dave Yasuda, Quinn Grover, Sam Ligon, Kate Lebo, and C. Marie Fuhrman. Come on down for a slice of pie, some tasty stories, and whiskey from our sponsor, Buffalo Trace.

 

MORE NEWS