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Boise Fry Co. Heads to Bown, Dustan Bristol Heads to Taiwan

And how you can help make tamales for the needy

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Boise Fry Company, the beloved house of fried spuds, began work on its second location at Bown Crossing on Oct. 17. The fry innovators are taking over the location that formerly housed Casa Mexico.

"We're excited and ready for the next challenge," said General Manager Ryan Reinke. "It'll be interesting to see how things change with a new neighborhood."

BFC's new location will continue its green efforts, using refurbished wood chairs and tables. Ultimately, the company would like to achieve LEED certification.

An opening date hasn't been set, but BFC Bown hopes to be ready for business between Thanksgiving and Dec. 1, 2011.

Not content with three piddly James Beard Award nominations, a successful restaurant and a rockin' food truck, Brick 29 chef-owner Dustan Bristol has set his sights on Taipei, Taiwan.

Bristol was recently selected by the Idaho State Department of Agriculture to participate in the 2011 Taste of America Menu Promotion in Taiwan. The event is sponsored by the Western United States Agricultural Trade Association, which promotes the export of agricultural products from 13 states in the region. Bristol will head up a two-hour training session with 30 to 40 chefs before hamming it up at a press conference.

From Taipei to tamales, Boise Rescue Mission is seeking 80 volunteers for its annual Tamale Build from 8 a.m.-1 p.m. on Saturday, Oct. 22. Volunteers will meet at Skyview High School to fill 5,000 homemade tamales with "meat, masa and love." The tamales will be served at the Rescue Mission's Great Thanksgiving Banquet and Christmas Event in Nampa. To volunteer at the Rescue Mission, complete the holiday volunteer registration form at boiserm.org/volunteer-holiday.asp.

Speaking of feeding the needy, the City Club of Boise will host Idaho Feeds the World on Monday, Oct. 24. The forum moderator is Richard Gardner and guest speakers include Rick Waitley of Food Producers of Idaho, Jeff Williams of Glanbia Foods and Rick Phillips of Simplot. The agribusiness-heavy panel will explore Idaho's agricultural industry, which exports more than $1.5 billion of food and agricultural products worldwide, and discuss how Idaho influences the world's food supply. The forum takes place from 11:45 a.m. to 1:15 p.m. at the Grove Hotel. An all-Idaho lunch costs $16 for members or $23 for nonmembers, and there is a $5 fee to listen without lunch.

If you prefer to make your own lunch with local veggies from the Capital City Public Market, be sure to pick up a copy of Boise-native Lukas Volger's new cookbook, Vegetarian Entrees that Won't Leave You Hungry. Volger's book features recipes like cassoulet with tomato-roasted carrots and chard, and mushroom macaroni with goat cheese, along with helpful tips on marinating tofu and instructions on properly poaching an egg.

Volger will be signing copies of his book and offering free veggie samples at Rediscovered Bookshop at 11 a.m. on Saturday, Oct. 22. For more info on Volger's cookbook, visit lukasvolger.com or theexperimentpublishing.com.

On the local beer front, the North End Organic Nursery is hosting the awkwardly named Harvest Pa-Brew-Za on Sunday, Oct. 23, from noon to 5 p.m. The fest will benefit Sustainable Futures, a local nonprofit that fashions cups from recycled wine and beer bottles and aims to help "the underserved to build work maturity while making recycled glass products."

The event will feature suds from The Ram, Highlands Hollow, Tablerock and Sockeye, along with grub from local food trucks and live music by Bill Coffey and Dave Manion. For $15, you'll receive a recycled beer glass from Sustainable Futures and 12 beer tokens to sample a bunch of Boise brews. There will also be pumpkin-painting and a bounce house for the tots.