Idaho adds sustainability to the culinary experience
When your landscape is filled with rivers, mountains and agriculture, sustainability is a natural part of the lifestyle. Many Idaho businesses are looking at unique ways to preserve, recycle and maintain the beauty and resources of the state.
The Urban Worm in downtown Boise composts waste onsite for neighboring restaurants Bittercreek Alehouse, Red Feather Lounge and Diablo & Sons Saloon. Located in the basement below the restaurants, hundreds of thousands of worms work 24/7 to compost kitchen waste to create worm castings, a nutrient-rich, organic compost for gardens and houseplants.
Mill 95, the only processor of hops in Idaho, was built in 2016 in Wilder to offer fresher, premium hop pellets to brewers in Idaho and around the world. Looking toward sustainability, they began selling hop hash – the raw hop residue that collects on the back of pellet grates and often goes unused – to local breweries like Payette Brewing and Barbarian Brewing.
Elevation 486 in Twin Falls pairs beautiful Snake River Canyon views with gourmet dishes prepared with a thoughtful selection of local ingredients. Try American Kobe beef from Snake River Farms with a glass of full-bodied Syrah from Koenig Vineyards in the Snake River Valley AVA.
Below Bittercreek Alehouse, Red Feather Lounge and Diablo & Sons Saloon on 8th Street in downtown Boise, hundreds of thousands of worms work 24/7 to compost kitchen waste. Courtesy Idaho Tourism
For more information on Idaho, visit VisitIdaho.org.
