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Julie Foods
Contact: Julie Johnson
Address: P.O. Box 1105 Ketchum, ID, 83340
Email Address: null@nourishme.com
Phone: 208-720-7885
About Us
When we lived in the French Alps we thought it was crazy that a person couldn't get a proper cappuccino except to drive the 45 minutes it took to get over two mountain ranges and into Italy. But once in Italy a person could not find a decent baguette.
I used to ask, "Don't they talk to each other? How can so much change on the spine of a mountain in a 200 yard span?"

In Europe everyone was so close together, as the crow flies, and yet so distant from one another as the mountains created a natural barrier. But the foods, well one hardly need make comment on the cuisine in France. There is something very appealing about a country that actually shuts down to eat lunch. We had been spending thousands of dollars (back when dollars meant something) in a hardware store when the magic hour of Midi (high noon) came to be. Lights were shut off, keys sounded in locks and we were escorted out by the elbow!
There was no place to go but to lunch.

It was early spring slack. The village looking about as appealing as Ketchum in Aprils melting exposure of winters tourist decadence and droppings of unmanned dogs – yet there are fresh greens in every restaurant, clear broths that spent all morning reducing from the bones of some local chicken, cheese, cream and yogurt that came from the stone house that smells of goats over yonder. And fruit, never mind the fruit wasn't local and hit or miss organically as the Tunisians were most likely pursuing other worldly pleasures. Who cared by the time the pastry cart came out?

My long winded point is that most of the meals ingredients were grown and made locally, even our daily wine was only a couple of hours away. Our spring rock climbing treks were thinly disguised wine reconnaissance trips, and even in Provence where the ground starts to smooth out a bit sheds light that ones villages' isolation is not an excuse of geographical features but a desire to be self sustaining. And these many varied and individual tastes, like the same type of cheese that differed from village to village were served with pride and distinction. Good food and good intentions were equal and available to all. The simple pleasure of stopping for a meal becomes a holy experience that the young take for granted, the middle age governs, and the old cherish. It was more then a way of life. It was life.

Now I find it crazy that our valley does not have its own distinct flavor in, honey, and cheese, and wheat, and meat never mind the wild salmon that has disappeared in the span of a mans life.

Our mission statement is to feed ourselves wholesomely well from the ground our feet touches in style and grace.
Except in the cases of seaweeds, now there is an ancient culture!
Practices
The point of these soups and tonics is to bring health through the foods we eat." If a woman could see the sparks of light going forth from her fingertips when she is cooking and the substance of light that goes into the food she handles, she would be amazed to see how much of herself she charges into the meals that she prepares for her family and friends...I might say that there are more ways than one of allowing the Spirit of God to enter the flesh of man.Maha Chohan