| This thesis investigatedwhere and how Pocatello, Idaho’sleafy green retail foods (romaine lettuce, spinach and kale) are cultivatedcomparedto another intermountain west city with similar demographics (Missoula, MT). 18O, 13Cand 15N stable isotope analyses were used to characterize edible greens in each city. Collectively, the data supported the hypothesis that Pocatello’s retail food never becomes local, while in Missoula, MT, truly local produce was available in retail grocery stores, althoughonly during the summer and early fall.Although 15N did not provide absolute certainty about nitrogen cultivation methods, it can provide a framework for investigating potential nitrogen sourcesin plant food. Efforts to produce local leafygreens during the winter months when retail foods move to more southernlocations were focused on resilience and sustainability. Utilizing winter annual plant life histories and sustainable designs allowed local leafy greens to be produced during the winter monthsin Pocatello. Key Words: leafy green, retail food, stable isotope, ediblegreens, local, cultivation methods, resilience, sustainability, winter annual |