Growing up in Sun Valley instilled both a love of the outdoors and a love for plant-based foods in Sloan Storey, both of which she incorporates into her life on a daily basis as the owner of The Wylde Beet café in Hailey. After leaving the Valley to get degrees in health education and community, Sloan worked on multiple farms and moved back to the area in 2017, eventually working for the Hunger Coalition and cementing her passion for providing local, sustainable food to her community. She channeled that passion into opening her own food truck in 2023, The Wylde Beet, serving up affordable, plant-based food using as sustainable and local ingredients as possible. In early 2024, her and her team opened a brick-and-mortar Wylde Beet on Main Street in Hailey, where it continues to serve affordable, plant-based food and serve as a space for fun events, local merchandise, and great eats. Sloan and her boyfriend, Sage, live in Hailey with their two dogs, Raglin and Bruneau. When she’s not working at the café, she’s hiking with her dogs, Nordic or backcountry skiing, mountain biking, or doing anything outside with friends or her three nephews. We caught up with Sloan to find out how she spends her perfect October day in Sun Valley.
How does your morning start?
Sloan: I wake up, and Sage makes coffee. I like my coffee just black drip, hot. Then we like to read in bed for a while with the dogs, do a little yoga, and eat some kind of plant-based breakfast. My go-to is usually a version of our “Eggy” Sandwich (Just Egg patty with sauteed mushrooms, onions, red pepper, and spinach on an English muffin with sriracha aioli) or Sage makes a killer plant-based biscuits and gravy.
What’s after breakfast?
Sloan: My favorite thing in October is to go out Hyndman Basin, to the Golden Tunnel. Around this time, the trail going out toward Hyndman, toward the yurt, turns into this epic golden Aspen tunnel for about two miles. I’d hike it with the dogs and family or friends and either send it all the way to the top of Hyndman or just toward the basin.
What’s for lunch?
Sloan: My favorite thing about doing those peaks is eating lunch on top. I usually bring something either as simple as a PB&J or over-the-top vegan like a full-on flow bowl or something.
What’s the afternoon like?
Sloan: We’d make our way down, eating cookies the whole way. Then go get a beer—anywhere that allows dogs, like Sawtooth Brewery.
What’s for dinner?
Sloan: After a day like that, Sage and I would get Taste of Thai to go. I like to get their curry with tofu. Then we’d bring it home and eat it at the house, put on a good movie.
What are you doing after dinner?
Sloan: It’s cheesy, but Sage plays guitar and the harmonica and the dogs try to harmonize with him. We’ve got a sweet record player, so he plays along to all kinds of crazy stuff. He got a sitar, so now his thing is sitar records.
