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David Sparks Ph.d Vineyard Treat
by David Sparks Ph.d, click here for bio

Program: Idaho Ag Today
Date: October 01, 2018

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“oh my. This looks like it is setting up to be a beautiful, beautiful year. The fruit is gorgeous.” It’s the beginning of October and a beautiful day at Houston Vineyard. The grapevines are loaded with wonderful fruit and it is time to celebrate. Greg and Mary Alger will host close to 75 guests for an evening dinner in the vineyard. “Tonight is our farm to fork event. This is our fall event which is really a celebration of the beginning of the harvest. What is beautiful about this event is that we’ll take everybody here from the winery over to the vineyard and then we will have a five or six course meal that is all local ingredients. The chef has got some amazing food lined up so I can’t wait to share that with everyone. We have Acme bread and we have the Eden creamery. We have Purple Sage Farms herbs.” Mia Clark of Idaho Preferred points out the presence of Idaho agriculture on a simple appetizer cracker. “The concept of bringing the farm to the fork has been around for a while but we are really working hard to increase consumers’ awareness of what is grown locally and I think that this is a great opportunity to do so because we’ve got goat cheese and greens and we’ve got meat.” So this is bringing together great people, harvest, beautiful food, wonderful wine all grown right here from our Snake River Valley soil.

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