Last week I met Irene and Cheryl.
photos by Giselle Kennedy
Double J Jerseys Farm Visit with Organic Valley
Tuesday, June 28th, 2011 by GiselleFoodHub Connections: Wahluke School District and Bella Terra Gardens make plans for the future
Saturday, June 25th, 2011 by MeganThey are a local food triple threat. As growers, packagers and distributors in Zillah, WA, Bella Terra Gardens – along with the other branches of their company, Barbee Orchards and Obert Cold Storage – bring local produce to local buyers. They’ve been in business since 1914 and had one food market left to explore: local schools.
But they didn’t learn that schools were buying more local items by word-of-mouth. They found them on FoodHub.
Since joining FoodHub last fall, Gregg Everts of Bella Terra said he has made five connections with buyers from their Spokane, Seattle and Portland delivery triangle. (more…)
FoodHub Connections: Our Family Farm Comes to Roost with Know Thy Food
Wednesday, May 25th, 2011 by MeganLike many family farmers, Derek Brandow makes ends meet with a day job.
“I expect that I will be able to slowly ease out of this into what I want to do which is farming,” he said.
A year ago, after being inspired by the ecological ideals of noted farmer and lecturer Joel Salatin, Brandow, along with his wife, started pasture-raising poultry on five acres in Eugene, OR, and called it Our Family Farm.
“It started as an experiment for us,” Brandow said. “We just thought this is so good. We need to do this.” (more…)
Processed Poultry and Roaming Buffalo
Thursday, March 24th, 2011 by GiselleRain Shadow El Rancho is doing some very impressive and important things on their ranch in Scio, Oregon. The article below, originally published in the Oregon State University Small Farm News, explores their recent venture as a USDA-inspected poultry processing facility. At a time when USDA-certified meat processing facilities are out of reach for many Oregon ranchers and farmers, Rain Shadow El Rancho is making a big difference in terms of the success of near-by producers and the viability of the regional food economy.
This video by Living Culture TV offers an inspiring portrait of the owners and a brief history of how Rain Shadow El Rancho came to be and why they’re in the business of roaming buffalo and poultry processing.
FoodHub Connections: Wilderness Poets Butters Up Honor Earth Farms
Wednesday, March 23rd, 2011 by MeganFive years ago, John Bannerman of Amboy, Washington, found an empty shell in the food world where the nut butter should have been.
“I always used nut butters in my own cooking and realized there weren’t many artisan nut butter makers in the Northwest,” he said. With that realization John started Wilderness Poets and began creating small batch nut butters starting with a line of hempseed spreads including cashew cacao and sesame pistachio.
With his business steadily expanding John started to look for ways of diversifying his product line while making sure that Wilderness Poets products drew from the local abundance as much as possible. (more…)
FoodHub Connections: Wobbly Cart Farm Gets Pickled by Sassafras Catering
Tuesday, February 22nd, 2011 by MeganAbout a year ago, Sassafras Catering in Portland, Oregon started canning. With only a staff of two, they churn out 200 jars at a time of delectable treats like apple chutney and pickled pears.
“We use 50 to 100 pounds of product for each batch,” said canning manager Jennifer Brooks, “and that’s just for the main ingredients. Then there’s everything else that goes into it.”
When Jennifer needed a local source for Sassafras’ Sunchoke Relish, she turned to FoodHub. (more…)
Worden Hill Farm Raises Pigs on Pasture, Peaches and Whey
Thursday, January 27th, 2011 by Lola-
- Wolfgang Ortloff with the drove
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- Duroc and Berkshire piglets at Worden Hill Farm
Wolfgang Ortloff delivered six half pigs to Portland today. Two halves went to Clark Lewis, one half went to Ciao Vito Restaurant, two more were taken to Laurelhurst Market—where they will be butchered and then picked up by individuals for cooking at home—and the final half went to John Zenger of The Black Rabbit Restaurant in Troutdale, Oregon. The Black Rabbit, which is part of McMenamins Edgefield Hotel, is perhaps the most upscale of the whopping 60 McMenamins restaurants and pubs throughout Oregon and Washington. (more…)
Nostrana Connects with Provenance Farms
Wednesday, January 12th, 2011 by MeganChef Kelly Myers of Nostrana tells her story of meeting two young farmers and twelve old birds:
Recently I needed eggs, but I ended up buying a bunch of stewing hens. I was looking online at FoodHub, the new website for wholesale sellers and buyers of local food, where I met farmers Rachel and Keith Prickett. The Pricketts run Provenance Farm in Philomath, Oregon, where they raise pastured lamb, turkeys, and chickens. (more…)
Social Justice, Food Justice and Tacos
Tuesday, November 16th, 2010 by LolaOn September 27, Tacos El Jornalero opened at the workers plaza on Martin Luther King Blvd near Burnside. Unlike the countless other food carts springing up all over Portland, Oregon, this taco cart is an experimental business that couples social justice with food justice. (more…)