Projects/Programs/News
Snacktivist Foods, a grantee from Kootenai County, Idaho, is partnering to co-manufacture whole grain penne pasta made from regenerative regional grains. Designed to meet school nutrition standards, this product expands access to healthier grain options while strengthening regional sourcing, co-manufacturing partnerships, and supply for institutional buyers.
Apis, based in Ada County, Idaho, is transforming surplus farm produce into value-added products through local partnerships—reducing waste and increasing farm revenue in a market where local food holds a small share. These efforts power a new Farm Subscription Box that showcases regional goods, expands market reach, and strengthens a more collaborative local food system.
Quinoa Good is a rural snack business is expanding its reach through a new e-commerce platform, increasing visibility and direct-to-consumer sales while strengthening market access and supporting small business growth.
1890 Farms LLC, a Wyoming-based produce operation, is strengthening its market presence through investments in cold storage, marketing, and a new website. These upgrades improve distribution of fresh sweet corn, expand regional access, and support continued growth.
Canyon Chile, LLC crafts authentic green and red chile sauces using Pueblo peppers sourced from Colorado family farms. After a successful 2024 farmers market season, they are expanding by developing shelf-stable versions of their most popular sauces for local retail—laying the groundwork for broader distribution and future online sales.
Introducing Arrowpoint Cattle Company, a family-owned ranch in Chaffee County dedicated to producing high-quality, grass-fed beef, pork, and thoughtfully crafted value-added products. With support from the Biz Builder Grant, they are expanding their impact by developing innovative uses for the whole animal—transforming organ meats, tallow, and hides into marketable goods. Through strategic branding and market development, Arrowpoint is building a business rooted in sustainability, stewardship, and a deep commitment to nourishing both people and the land. Click below to learn more about their story and vision.
Meet one of our Biz Builder Grantees, The Pig and the Plow, a Larimer County-based business turning passion into purpose through value-added products. With support from this grant, they are expanding their breadmaking capacity, improving transportation efficiency, and investing in food safety training to better serve their growing community. From increased daily production to reaching more customers at markets and wholesale locations, their story is a powerful example of how local businesses can rise with the right tools and support. Click below to explore their full journey and impact.
Check out the Center’s latest news for Spring Quarter 2026!
February 27, 2026
The inaugural Native Grown + Gathered Expo took place October 1–3, 2025, at Seattle’s Bell Harbor International Conference Center, bringing together 624 participants, 210 Indigenous Nations and affiliations, 70 speakers, and 46 vendors from across the Northwest and Rocky Mountain regions. The three-day gathering celebrated Indigenous entrepreneurship, innovation, and food sovereignty, creating space for ancestral foodways to meet contemporary enterprise. The Expo was made possible through the collective support of partners and sponsors, ensuring Native producers, entrepreneurs, and knowledge keepers could convene in a space rooted in culture, community, and opportunity. The Northwest and Rocky Mountain Regional Food Business Center was proud to support this landmark event alongside many committed partners.
November 21, 2025
When the Shumway family looked at how to bring the sixth generation onto the farm as employees, Jody recognized that they needed to capture more of their milk profits. For decades, Shumway milk was sold to large milk processors by the tank load for a low price.
November 21, 2025
Queens of Goodness creams its raw honey to make it simply easy for you to eat while maintaining its natural healthiness.
Raw honey is minimally processed to extract it from the honeycomb. It is never heated, only strained. It contains pollen and other nutrients that imbue it with unique colors, flavors and good health.
The Northwest and Rocky Mountain Regional Food Business Center was proud to support Slow Food in the Tetons’ annual Farm to Fork Festival, its educational programs, and the Pitch in Place contest October 4-5, 2025. This celebration of the local food system in northwestern Wyoming and eastern Idaho featured nine food and farm businesses that worked with the Center’s Wyoming team in 2024–2025 to receive technical assistance and pitch their businesses at the People’s Market for a chance to win prizes.
Pitch in Place winners included:
• 1st Place ($2,000): Squire Farms of Smoot, WY — cow dairy products
• 2nd Place ($1,000): Killpecker Creek Cattle Co. of Daniel, WY — beef products
• 3rd Place ($500): Winter Winds Farm of Victor, ID — goat dairy products
• People’s Choice ($1,500): Cosmic Apple Gardens of Victor, ID — fresh produce
The Festival also featured two advisory committee members from the Center’s New Markets for Grains, Pulses, and Pseudocereals team: Anna Jones-Crabtree of Vilicus Farms (Havre, MT) and Sarah Wood of Wyoming Heritage Grains (Powell, WY). Both presented at the “Staple Crop Summit,” with Anna also serving as a keynote speaker for Harvesting Hope: Healing Communities Through Food.
September 5, 2025
The Groovy Blue Jay food truck in Ronan, MT—recently voted “Best Sandwich in the Valley”—is thriving thanks to support from Mission West Community Development Partners (DBA Lake County Community Development). Mission West was awarded funding through the Northwest and Rocky Mountain Regional Food Business Center’s Business Builder Grant program.
With over 25 years of experience and more than 11,000 consulting hours provided to 900+ clients, Mission West helps food and ag entrepreneurs grow through kitchen facilities, business guidance, and product development. Food truck owners Ryan and Ashley Lawrence credit Mission West as “the hub of information” that opened new doors for their business—showcasing how local support can turn fresh ideas into community favorites.
September 5, 2025
The Northwest and Rocky Mountain Regional Food Business Center’s New Markets for Grains, Pulses, and Pseudocereals team partnered with the Washington State team to support Washington State University’s Bread Lab in hosting its third annual Buckwheat Fest on August 8th. The event brought together bakers, chefs, growers, processors, and buckwheat enthusiasts from across Washington and beyond.
Attendees enjoyed hands-on processing demonstrations, cooking workshops, and a tasting event designed to showcase the versatility of this resilient grain. The full-day program drew 50 participants, while 125 guests joined the tasting featuring samples from 15 food vendors and four breweries/cideries.
Representatives from the New Markets team, the Washington team, and Washington State Department of Agriculture Regional Markets connected attendees with resources and opportunities to grow their buckwheat-based businesses.
Thank you to the New Markets team for their support and to the WSU Bread Lab for hosting such a vibrant, educational event! Learn more about the Bread Lab and stay updated on future opportunities through their website.