Posts Tagged ‘Food For Lane County

News from the Hub – Week of June 11, 2012

Friday, June 15th, 2012 by

Fresh Picks – Top 5 Stories Worth Reading

Antibiotic-Free Meat Business Is Booming Thanks To Chipotle
NPR
It’s no longer just foodies at farm markets or Whole Foods buying antibiotic-free, pasture-raised meats. Demand from big players, including Hyatt Hotels; institutional food providers such as Bon Appetit Management Co., which caters to schools and companies; and the fast-food chain Chipotle Mexican Grill is changing the game.

Oregon food bank celebrates success with protein packed soup mix
KMTR NewsSource 16
Instead of focusing on protein rich donations of canned food, recently, Food for Lane County turned to a new idea: Put together a package of locally grown ingredients for a homemade soup that’s easy to make.

Bostonians testing Japanese composting system as new food waste solution
Wall Street Journal
A private country club in Massachusetts is trying bokashi, an obscure composting method it says will help it recycle 4 tons of food waste each year.

Sacramento food waste project awarded $6 million
Sacramento Bee
The California Energy Commission on Wednesday awarded $6 million to Sacramento’s Clean World Partners to help construct a facility in south Sacramento that will convert food waste into natural gas.

US farmer looks to China to market organic wheat
HeraldNet

This fall, China will start importing its first-ever shipments of organic millet and wheat from the United States. Their origin: Clint Jessen’s farm north of Pine Bluffs. (more…)

News from the Hub – Week of March 26, 2012

Saturday, March 31st, 2012 by

Fresh Picks – Top 5 Stories Worth Reading

Oregon food bank combats rising meat prices by turning to local lentil farmers for protein
The Republic
The food bank in Eugene says it’s facing a shortage of protein brought on by rising Asian demand for meat and domestic animal production squeezed by high feed costs. The solution? Local lentils. Food For Lane County has contracted with five farmers to enlarge the stock of high-protein lentils and barley soup mix it developed this year.

Food business training is hot commodity
New York Daily News
A variety of training programs are bubbling up in Queens to help the culinary entrepreneurs start up food businesses. The Queens Chamber of Commerce is offering a free Restaurant Boot Camp in Spanish on Monday in Astoria to help aspiring entrepreneurs navigate often confusing city regulations, secure funding and avoid costly fines.

Maryland hopes to win sales with sustainable crab
The Seattle Times
Competition is tough when it comes to the packaged blue crab meat many associate with the Chesapeake Bay but which often comes from the Gulf of Mexico, Venezuela and the Far East. That’s one reason Maryland fisheries officials hope to set their catch apart by touting the state’s sustainable fishing methods.

Alaska state Rep. Tammie Wilson sponsors bill to do away with most safe food regulations
Fairbanks Daily News-Miner
A bill introduced by North Pole Republican Rep. Tammie Wilson would do away with much of the state’s safety regulations for food sold directly to consumers in an attempt to grow Alaska’s local food industry and farmers markets. Wilson’s bill would require sellers to provide a card that alerts the consumer that “This product has not been inspected by any governmental agency and may be harmful to your health.”

Black farmers file claims in USDA settlement
The Atlanta Journal-Constitution
The 1999 settlement of the Pigford v. Glickman lawsuit provided about $1 billion to 15,000 farmers who say the agency unfairly turned them down for loans because of their race between 1981 and 1996. A second settlement approved by a court in October 2011 is giving another chance to black farmers with discrimination claims from that era who were left out of the first Pigford settlement.

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