March 2019
Let's talk about....
A Case For Nutrition
Growing, cooking and supporting local food producers is vital, not just for our health, but for the planet.

Simply put, food supplies us with most of the nutrition we need, but it is up to us to make sense of what we need and how to achieve it.

We —at NourishMe—don't take the responsibility to make good nutritious food available lightly. This is why we constantly seek out producers, stock our cooler with new items and verify sources, feed and operational integrity.

As well, Julie (our fearless leader and NM owner) attends conferences and gatherings yearly to increase her knowledge of and connection to breaking trends in nutrition.

Last weekend, she attended the 12th annual Nutritional Therapy Association Conference, Roots, in Portland, Ore. with fellow therapists Diane Craven (pictured above, to the right of Julie) Jessica Soine and Dorothy Sager.

Annually the conference brings together experts from across diverse fields to take a deep dive into the root causes of systemic health problems, investigate how we can grow strong roots in our food delivery system.

"This year the topic was largely about auto immunes and common B vitamin deficiencies caused by poor methylation and/or inability to metabolize fats," Julie said upon her return to the Wood River Valley. "Good fats are chock full of vitamins. Without a healthy gallbladder these vitamins are not processed and absorbed."

Bacopa, holy basil, and olive oil will help regulate glutathione, which helps our methylation pathways, something critical for liver detox. Why is the liver detox so important? Your hormones will get bogged down if the liver can't dispel them and struggles to work overtime.

"When our hormones are stuck, think of the L.A. or Seattle freeways," Julie said. "It's just a polluted mess."

Stay tuned for the NourishMe Liver Detox....in April.
Pictured above, Julie and Jessica with Cathy Eason. a lead instructor and speaker for NTA.
Friends and family:

We've known Miah for nearly 10 years - she's gathered eggs ( right) and helped her grandparents on their Ridgefield farm,. Today, she is in high school, taking singing lessons in Ketchum and visiting us weekly in the shop ( see below).

Feeling cabin feverish? Remember summer with this video of NourishMe's inaugural Dinner on an Island in 2018, created by Dirt Road Productions.

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EVENTS

Community Resilience Workshop will be held at the Community Campus, in Minne Moore Room, at 1050 Fox Acres Road, in Hailey, from
9:30-4:30 p.m. Monday, March 11.

Our first Liver Detox session of the season will be held in April. We will post specific dates and information on our Facebook and Twitter pages.

Check for more food related events at Local Food Alliance.
Waterwheel Gardens sets up shop at NourishMe for a mini-farmer's market every Tuesdays 1-5:30 p.m. with fresh organic produce and goodies, from Emmett.
Sprouts are a “living food.” Unlike other fruit and vegetables, which lose a significant amount of vitamins they continue to produce nutrients after being harvested. They also have an extremely high nutritional content, antioxidants, chlorophyll and are loaded with enzymes. By replacing lettuce with sprouts you'll get five times protein, six times the Vitamin C and seven times the B Complex vitamins.

Heat, Cool, Freeze
  • In the café: Available daily are three delicious and nourishing soups including a vegetarian option. Everyone is welcome to pull up a chair at the cozy cafe tables, or take their soups and salads to go. Also available are sandwiches, kitchari, cold noodles, coffee and tea.
  • In the cooler, find fresh local organically fed and raised eggs, krauts, cheese, gourmet items, butter, seasonal fruit and other produce.

  • In the freezer, customers will find a choice selection of organic meats, and other foods.

Reading and Eating


If you have never read M.F.K. Fisher and you love to read about food, cooking and gastronomic delights, get to it. One of the earliest food writers, her eloquent yet unostentatious prose has charmed generations. Try one of her memoirs about living in France (while raising children and learning her way around kitchens) to warm up and then proceed to "The Art of Eating" which is just a mere 64 years young. And still relevant and engaging.

According to the New York Times, "her first book, 'Serve it Forth,' published by Harper Brothers in 1937, took America by the shoulders and said, 'Look, if you have to eat to live, you may as well enjoy it.' The theme was repeated in 'Consider the Oyster,' which was published by Duell, Sloan & Pearce in 1941."

“Let food be thy medicine and medicine be thy food.”