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It’s Almost Here!

Field to Fork Boise is this Thursday, February 12 at JUMP, and it’s shaping up to be our best one yet!

We’ll kick off at 8:00 a.m., and the day is packed with things you won’t want to miss. From the live design charrette with Cushing Terrell to chef-led classes, panel discussions, and plenty of time to explore and connect, it’s a full day of food, creativity, and community.

If you love watching chefs in action, you’ll want to catch:

• Chef Nick Musser at 11:00 a.m. as he makes ostrich with black garlic and blood orange hollandaise.

• Chef Jesse Seldin at 12:15 p.m. with local yak Agnolotti del Plin.

• Chef Paul Brown at 1:30 p.m. teaching how to grill cheese and make fresh pickled onions.

• Chef Pedro Martinez at 2:45 p.m. showing how to make and take home your own Idaho potato gnocchi!

We’ve also got panel discussions running throughout the day, from building Idaho’s food workforce to exploring how local products make their way from field to fork. You’ll hear from leaders across Idaho’s food, education, and business communities, and you’ll see how much collaboration it takes to make local food thrive.

Then stick around for the Networking Hour from 4:00 to 5:00 p.m. to wrap up the day with great conversation and connection.

This is truly the one day a year where the full Idaho food community comes together under one roof. It’s free, it’s open to the public, and it’s packed with inspiration, flavor, and connection.

Doors open at 8:00 am — come early, stay late, and experience everything Field to Fork has to offer! 👉 Full schedule and details here!

See you Thursday!

The Heart of the Festival

At the center of Field to Fork is our incredible lineup of tradeshow vendors.

Farmers, ranchers, producers, processors, distributors, service providers, and partners from across Idaho come together to showcase the depth and diversity of our local food system. This is where conversations start, relationships form, and new opportunities take shape.

For chefs, buyers, retailers, and industry professionals, the tradeshow floor is a rare chance to connect directly with the people behind Idaho-grown and Idaho-made products.

For vendors, it’s an opportunity to share your story, build visibility, and be part of a statewide network that values collaboration over competition. Take time to explore, ask questions, and meet the people powering Idaho’s food economy.

A Full Day of Learning, Ideas, and Connection

Field to Fork is more than a tradeshow. Throughout the day, attendees can join panel discussions, chef demonstrations, hospitality classes, and Buyer’s Hour, all designed to support growth, education, and collaboration across the food system. Topics range from higher education’s role in food and agriculture to why local food matters to Idaho’s economy.

The day wraps up with Networking Hour from 4:00 to 5:00 p.m., creating space to reflect, connect, and continue conversations sparked throughout the festival. Whether you stay for one session or spend the entire day with us, there’s something for everyone invested in Idaho’s food future.

FEATURED MEMBER: PADDOCK SPIRITS CO.

Paddock Spirits Co. grew out of creativity and resilience during the COVID-19 pandemic, when founders Cory and Blake Preston began selling cocktails to-go to keep their bar afloat. What started as a temporary solution quickly evolved into a standout canned cocktail brand built on quality ingredients, smart design, and bold flavor.

In 2024, Paddock earned Best in Class for vodka-based ready-to-drink cocktails at the San Francisco World Spirits Competition, standing out among major national brands. Their gluten-free, sparkling canned cocktails are made with premium vodka and real fruit flavors and are now distributed across Eastern Washington and Northern Idaho, with expansion into Idaho’s Treasure Valley launching in Spring 2026.

Paddock Spirits Co. exemplifies innovation in Idaho’s beverage space. You can find their products through regional retailers and soon throughout the Treasure Valley as their Idaho distribution grows.

FEATURED SPONSOR: LIBELULA PRIMARY CARE

Libelula Primary Care is redefining what accessible, relationship-based healthcare

looks like for Idaho’s independent business community. Their direct primary care model removes barriers like insurance billing and long wait times, allowing patients to focus on preventative care, wellness, and long-term health.

For food system workers, entrepreneurs, and small business owners, Libelula offers a practical, people-first approach to healthcare that supports sustainability both on and off the job. We are grateful for partners like Libelula Primary Care who invest in the well-being of the individuals and families who make Idaho’s food economy possible.

Fork to Field Festival Showcases Idaho’s Local Food Scene – Idaho Guide
The Fork to Field Festival highlights local producers, chefs, food businesses, and community partners celebrating Idaho’s food culture, collaboration, and innovation across the state’s independent food system.

Idaho Chefs Named James Beard Semifinalists – BoiseDev
Several Idaho chefs and restaurateurs were announced as 2026 James Beard semifinalists, underscoring the growing culinary recognition and talent emerging from the Gem State’s food and restaurant scene.

Inside Ag: Agriculture Leaders Set Sights on 2026 Legislative Session – KTVB
Agriculture leaders in Idaho are outlining their priorities for the 2026 legislative session, including food policy, workforce issues, and water rights impacting producers, processors, and rural communities.

2026 Specialty Crop Block Grant Applications Now Open – Idaho State Department of Agriculture
The Idaho State Department of Agriculture announced that applications for the 2026 Specialty Crop Block Grant Program are now open, offering competitive funding to enhance the competitiveness of Idaho-grown specialty fruits, vegetables, and horticulture products with a March 8 deadline.

Federal Funding Opens for Idaho Specialty Crop Projects – KMVT/KSVT
Federal funding tied to the Specialty Crop Block Grant Program will soon be allocated in Idaho, supporting projects aimed at boosting the competitiveness and market opportunities for the state’s diverse specialty crops.

International Chefs Tour U of I Parma Lab to Study Potato Science – Basin Business Journal
A group of international chefs recently visited the University of Idaho’s Parma Research and Extension Center to learn how cutting-edge science at the Idaho Center for Plant and Soil Health influences potato quality and the culinary potential of Idaho spuds.

Former U.S. Officials Warn of Mounting Risks to American Agriculture - The Cool Down
Former federal agriculture leaders are raising alarms about growing economic pressures facing U.S. farmers and ranchers, citing global competition, rising input costs, and policy challenges that are making it increasingly difficult for domestic producers to stay competitive and financially viable

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