I’ve always been more of a wild mushroom alarmist than aficionado, despite hearing about the delectable porcini, chanterelles and morels in Idaho forests. The cure to my mushroom cowardice arrived recently in the petite and energetic person of Hope Miller, a mushroom expert, who lives in McCall. She and her late husband, Orson Miller, have been international forces in the world of mycology for 45 years.
McCall’s conifer forests are
Edible Idaho South is posting stories written by 8th graders at the Community School about an experience with food that has impacted their lives. Check back weekly for new posts!
Even before she became a coffee drinker, Liz Roquet, owner and roaster at Lizzy’s Fresh Coffee in Ketchum, recognized that coffee had a special power to bring people together. The daughter of a konditor, an Austrian baker, Roquet grew up around her family’s café in Ketchum, where she saw customers gather daily for coffee and cake. The afternoon ritual, a tradition adopted from Europe, brought people together around a decidedly
Steve Ballard props his reading glasses back up on his head after he checks the gauges. “The water going up to the roof is 160 degrees,” he says, “and it’s coming back to the storage tank at 175 degrees.” The glasses teamed with his engineering knowledge, give him a warm, professorial air as he describes why that 15 degrees difference is important at his dairy and cheese plant near Gooding,