Jackson Hole’s food culture is as spectacular as its environment. Directed by Dr. Annie Fenn, FoodSHIFT, America’s first sustainable food week, offers five days and nights of food-focused activities that explore the intersection of food, health, sustainability and place with the chefs, producers, nutritionists and educators making it happen. Wed., Oct. 8 – Sun., Oct. 12, locations throughout Jackson Hole
Local Joe: FoodSHIFT participants gather each morning at one of Jackson’s popular cafés for the first sustainable choice of the day – coffee!
Locavore Lunches: Lunch with a purpose. Refuel your mind as well as your body with panel discussions and garden tours designed to give you a behind-the-scenes glimpse of Jackson’s food culture.
Sustainable Kitchen Workshops: Sprinkled throughout FoodSHIFT, interactive workshops offer mini-lessons in how to shop, eat and cook sustainably.
SHIFTDrinks: With SHIFT’s version of Happy Hour, cocktails are crafted with sustainability in mind. Local mixologists won’t just serve up drinks; they’ll give mini-workshops in transforming garden- and farmers’ market-finds into tasty, nutritious libations.
FoodSHIFT Specials: Every night of the Festival, Jackson Hole’s finest chefs put their signatures on dishes sourced as entirely as possible from the regional foodshed. Just ask for the FoodSHIFT Special!
Meet the Foodies Behind FoodSHIFT
Stacey Cash and Zach Lloyd, owners of Elevated Grounds Coffeehouse
Chris Erickson, Master Brewer at Snake River Brewing
Meagan Schmoll, Mixologist at The Rose
Karen and Mike Reid, Owners of the Aspens Market
Derek Ellis, Ellis Custom Meats
Camillle Parker and Daniel Luna, Nani’s Ristorante and Bar
Matty Melehes, Q Roadhouse
Trinity and Steven, Teton Botanical Garden
Luba and Stefan Grainda, Jackson Hole Roasters
Chase Lockhart, Lockhart Cattle Co.