a. Farmer/Ag Producer

i. Beginning Farmer ii. Established Family Farmer iii. From an underserved rural area

b. Ranch Producer

i. Beginning Farmer ii. Established Family Farmer iii. From an underserved rural area

c. Farmers Market

d. Grocery Store

e. Restaurant

f. Other (specify)

1. Samples

Estimate the number of samples your booth handed out during the festival. 

2. Do you feel the festival time frame of 10am-5pm was sufficient for making connections?

Please be descriptive in noting if this time frame was perfect, too much, not enough, or a preferred time frame.

3. Please describe specific items that would add more value to the festival for you.

Examples: more panel discussions, more classes, more no-conflict networking time, etc.

1. Have you created new partnerships or collaborations in your supply chain? Explain the outcome. *

Options could include: expanded or improved regional distribution, higher profits, more efficient transportation, improved marketing channels, etc. 

2. How many new distribution points have you realized in the last year? *

Options could include: farmers markets, grocery stores, restaurants, Reko, etc. 

3. Over the past year, have your sales improved or declined? *

4. Has the number of your employees increased or declined? *

1. Are you planning to increase your engagement with new delivery systems or food hubs? *

2. Have you or are you considering value-added products? *

1. Have you gained knowledge about new products or market opportunities? *

2. Have you purchased more locally produced food in the last year? Is this intentional? *

3. Do you have a preference for locally produced food when visiting grocery stores? *

4. Do you have a preference for locally produced food when eating or ordering out? *

Panel Discussions

Select all attended.

a. Prioritizing Agricultural Lands in Idaho's Rapidly Developing Landscape

b. Small Producers Guide to Meat Processing for Market

c. Economic Impact of Local Food in Idaho

d. Cultivating Connections: Supporting Local Food and Beverage Producers

e. Business Expansion: Design and Build Your Dream; Supported by Cushing Terrell

Panel Discussion Thoughts

Classes

Select all attended. 

a. Chef Kelly Grindstaff from The Modern Hotel and Bar teaching Steelhead Wellington

b. Chef Adan David Callsen from Under the Table teaching Lamb Meatballs

c. Chef Melissa Mauselle from Sun Valley Culinary Institute teaching Vegan Bao Buns with Mushrooms

d. Chef Mariel Berry from Pronto Pastas teaching Pasta

e. From Seeds to Sprouts: A Fun Class for Little Gardeners

Class Thoughts

Open Forum

Open text for any questions, comments, concerns, etc. in regard to the event. This helps us add to the festival experience in the future.