Let's Talk About....
Four years! NourishMe opened its sunny bright shop on June 1, 2010. It has since doubled in size and been a partner as the local food movement has increased in the Wood River Valley. One half of NourishMe is dedicated to top-of-the-line supplements and organic cosmetics while the other is filled with local foods and produce, organic bulk foods, and other edibles including fresh soups daily, raw deserts and fermented foods.
Julie's dream for NourishMe started with a mission to connect Idaho's south-central organic farmers with the consumer. "In doing that we had to teach the consumer what sustainability meant. We also have to connect one farmer to another teach farmers about awareness, about sourcing clean grains and feed, and about what is growing on the farms next to them," Julie says.
It's worked: from sourcing raw milk from Knight's Diary, and welcoming Kurtis Williams, once a week, for his mini Farmers' Market to working with Glen Shepard at Springs of Life in Buhl, our connections to the farmers has flourished. One of our newer farms that delivers directly to us is the 640-acre ranch Double Springs in the Pahsimeroi Valley.
Double Springs was developed three years ago by Craig Delagardelle and Doris Tunney with two Black Angus cows names T-Bone and Rib Eye. By 2013 they had 55 cows, and this year have 170.
The ranch's alfalfa and orchard-mixed grasses are so good its shipped to Florida to feed wintering race horses.
Craig, Dori and Julie at Double Springs
All the beef used in NourishMe soups come from the gorgeous Double Springs Ranch.
Follow the love into the kitchen at NourishMe: This summer, along with two soup selections (vegetarian, and meat-based) we'll serve fresh salads with roasted in-season veggies, homemade hummus and pates. Our pre-meal mantra here at Nourish Me is "Bless this food, those who grew it, those who prepared it, and bless those who are eating it. "
We will be at theKetchum Farmers Market each Tuesday starting June 10, 2014. Our booth will feature some of the Julie Foods items you have come to know and crave such as sauerkraut, crackers, kale salad, hummus, seed pate, macaroons and other raw deserts. As at the store, all our foods are organic and as locally-based as is feasible. Stock up for your picnic later that day at Ketch 'Em Alive.
Additionally, we are a sponsor of Hunger Coalition's SNAP (Supplemental Nutritional Assistance Program aka food stamps) program at the Farmer's Market. This will allow more people to enjoy and reap the benefits of organic and locally grown foods.
Click HERE for a "Food, Power, and the TPP: A conversation with Eric Holt-Giménez"
"We have to redefine in this complex supply chains, government-subsidized over production and overwhelming corporate ownership."
- Eric Holt-Giménez
Eric Holt-Giménez is the executive director ofFood First and author of Food Movements Unite! Strategies to Transform Our Food System.
At lunch in NourishMe,
from left Petra, Julie, Eric, Ruth and Cassidy.
a certified Nutrition Therapy Practitioner (NTP), and professional member of
offers Nutrition consultations atNourishMe. Inquire at the store, email
Learn to make sauerkraut with Sylvie Dore5:30 p.m. Thursday June 19 atNourishMe. The cost is $20 and includes a hands-on demonstration, recipes, and a jar to ferment and enjoy at home (valued at $12.95) so attendees can participate in the whole process from start to finish and experience the health benefits firsthand.
Attend this class and find out:
- Why digestion is the key to health
- Why fermented foods are absolutely safe and necessary in your daily diet
- How to preserve fresh vegetables in their RAW form for months in the refrigerator (it's healthy fast food).
- How to easily make and serve delicious, palate-tickling side dishes for your friends and family
Sylvie is always open to work-trades to attend the class for a reduced fee, inquire by emailing: firstname.lastname@example.org. Learn how to prepare different flavors of sauerkraut and about the health benefits. Reserve a space: 928-7604.
Suggested reading material:
The Power of Giving
The core message of this simple book,
I Like Giving, is that giving can be joyous and to give generously can change the world. Through various stories author Brad Formsma shows that giving can be even more satisfying than receiving. In fact it can make us healthier. Generosity usually has positive ripple effects, spreading out from individuals to families to the greater community. Author BRAD FORMSMA is the creator of Ilikegiving.com, which has been viewed in more than 165 countries.
Julie on the Radio
Julie Johnson hosts a radio show on the Wood River Valley's only community radio station, KDPI 89.3 FM. Her weekly show, Our Health Culture, can be heard live on 89.3 FM or streamed live at KDPIFM, 10-11 a.m.Thursdays.
The show delves into health and nutrition, local farming and sustainability, why people pursue healthier lifestyles, and how we work energetically in those pursuits.
Check the KDPI twitter account @kdpiradio orFacebook for updates.
"Let food be thy medicine and medicine be thy food" Hippocrates