About 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…)
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…)
Chef 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…)
On 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…)
“FoodHub has been a great way for us to find local sources,” says Susan Baker, co-founder of Columbia County Natural, a non-profit food buying club started in May of 2010 in Scappoose, Oregon. Susan Baker and Monique Tindall started the buying club to provide more options for local residents, who have minimal access to regionally grown fresh fruits and vegetables. (more…)
Treasure from Heaven Farm sits in the northeast corner of Oregon, near the border with Idaho. On five acres, Andrea Sandberg and her family raise tree fruits, berries, and vegetables; free range geese, chickens and ducks to reduce the insects and mulch the crops; Nigerian milking goats; and pigs. (more…)
Margaret Shell is the talent behind The Pretty Pickle Company of Salem, Oregon. When Oregon vegetables are at their loveliest, Margaret makes pickles that range from classics like Spicy Dilled Green Beans and Bread and Butter Pickles to more wildly flavored offerings like Sweet Hot Pickled Garlic and Meyer Lemon Tapenade. (more…)
Portland Green Parenting is a network of over 200 families who make bulk purchases from local farmers and food producers. Rebecca Andersson, the motor behind the food buying club, made a post to the FoodHub Marketplace in January, asking whether any ranches would be interested in starting a meat CSA for Green Parenting members. (more…)
Eat Oregon First is a food distributor dedicated to Oregon growers and food artisans. Scot Laney, the man behind the company, also raises a hundred head of red beef cattle each year and manages other farm and fishery operations. The company’s purpose is to act as distributor for high quality local producers to consolidate orders for Oregon restaurants and specialty markets. Much as FoodHub makes it possible for local buyers and sellers to find one another, Eat Oregon First puts some of those connections into trucks and onto pavement. “We are the wheels,” Scot says. (more…)
Melissa Williams of Adam’s Sustainable Table and Café Maroc, two restaurants in downtown Eugene, discovered Hummingbird Wholesale when it began making posts to the FoodHub Marketplace. “We were looking for a dried Oregon cranberry,” she relays. “As it turns out, Hummingbird Wholesale dries their own Oregon cranberries with a touch of wild Oregon blackberry honey. We love them.” (more…)