Food & Farms Stories Come to Life
How to Make a Soft Pretzel »
FoodHub: A Tool for Farm to School »
Freezing Fruit for all Seasons »
Organic Foods: Backyard Agriculture »
Food Works: Engaging Portland teens in farming »
Raised on Grass: Pasture Fed Animals »
Michael Pollan: In Defense of Food (Part 1) »
Michael Pollan: In Defense of Food (Part 2) »
Michael Pollan: In Defense of Food (Part 3) »
Michael Pollan: In Defense of Food (Part 4) »
Community Composting: Why One Restaurant Recycles »
Community Egg Co-op »
A New Family Farmer: Michael and Jill Paine »
Call of the Honeybees »
How to Make a Soft Pretzel
Watch as Jen Rybarczyk of Park Kitchen, alongside Lola Milholland of Edible Portland, demonstrates her recipe for soft pretzels, which is featured in the Winter 2011 issue of Edible Portland. In this video, Jen offers extra tips as well as a very helpful display of how to roll a pretzel into her and Lola's favorite twist. Find the full recipe http://edibleportland.com/content/2010/12/soft-pretzels.
FoodHub: A Tool for Farm to School
Susan Barker and Lisa Vincent from the Beaverton School District explain how they use FoodHub to source locally grown fruits and vegetables for the school district. FoodHub is an online marketplace and interactive directory created by Ecotrust to connect producers and wholesale food buyers in the greater Northwest. Learn more at food-hub.org.
Freezing Fruit for all Seasons
December 1, 2008
In "A Burst of Berry this Winter" (Edible Portland, Winter 2009) Janie Hibler shares her favorite ways to use frozen Oregon berries all winter long. Don't worry if your freezer isn't filled with frozen strawberries, blueberries or raspberries — 95 percent of Oregon's berries are grown for the frozen food market. Our featured video this season gives us an inside look at one of the many local processors that freezes berries using the IQF (individually quick frozen) method.
Organic Foods: Backyard Agriculture
September 20, 2008
A simple idea led two women into a thriving new farming enterprise. Build backyard mini-farms for homeowners who want to start growing their own fresh herbs and vegetables lasting throughout most of the year. Recipes from this episode: Kale Philo Bake and Crookneck Squash and Tomato Slices.
September 1, 2008
Teen Works: How one group of city kids helped transform a community garden project into a thriving business (Edible Portland, Fall 2008) describes the evolution of the Food Works farm, a teen-run business located on Sauvie Island. This video tells the story of this project and introduces you to the kids who work the soil and sell the bounty.
Find out more about Food Works. Read the story as published in Edible Portland here: Teen Works: How one group of city kids helped transform a community garden project into a thriving business.
Raised on Grass: Pasture Fed Animals
June 4, 2008
In "Here's the Beef: One Woman's Quest to Cook a Quarter Cow," the Summer 2008 issue of Edible Portland features the grass-fed beef that Cory Carman raises at Carman Ranch in Wallowa, Oregon. The video below tells the story of another Oregon farm that raises grass-fed animals, Abundant Life Farm. Scott and Marilyn Jondle raise and sell pasture-raised eggs, chickens, ducklings, turkeys and pork, and grass-fed beef and lamb in Dallas, Oregon.
Read the story as published in Edible Portland here: Here's the Beef: One Woman's Quest to Cook a Quarter Cow.
Michael Pollan: In Defense of Food (Part 1)
February 19, 2008
Michael Pollan's new book, In Defense of Food, provides the backdrop for his talk in Portland, Oregon and prior interview with Deborah Kane, Vice President of Food & Farms. Remarkably, Mr. Pollan is talking about a defense of food in a literal sense: It's increasingly difficult to escape from eating foods that are food-like substances (processed foods), but are not whole (real) foods.
In part one of this four-part series, we see how simple changes in food labeling requirements can influence consumer behavior, and how food manufacturers apply overwhelming pressure to effect laws that ultimately protect their own interests.
Michael Pollan: In Defense of Food (Part 2)
March 5, 2008
In this segment, Michael Pollan talks about how Americans have come to view food through the lens of nutritionism, valuing the act eating only as seen from the health perspective. As Mr. Pollan aptly reminds us, there are a number of other compelling reasons for eating whole foods.
Michael Pollan: In Defense of Food (Part 3)
March 14, 2008
How do we decide what to eat? Pleasure, a sense of community, and connecting to nature are all highly important aspects of eating that today are overlooked because of our reliance on the science of nutrition. In this segment, Michael Pollan encourages us to accept culture as the trustworthy guide in our approach to eating food.
Michael Pollan: In Defense of Food (Part 4)
March 17, 2008
Michael Pollan connects the dots between government policy, public health, and the cost and availability of fresh, wholesome foods. Due to current government subsidies that make the least healthy foods the cheapest, we will have to pay more to eat well. That could all change with a federal universal health care system.
Community Composting: Why One Restaurant Recycles
March 3, 2008
Saving the planet may well stem from the small act of many, than bigger actions undergone by the few. One restaurant chooses to participate in a city-wide program, recycling its food waste into reusable garden compost — the owner explains her reasons for doing so.
Community Egg Co-op
March 3, 2008
In the cover story of the Spring 2008 issue of Edible Portland, we learn that the Barred Rock hens of the Eastside Egg Co-operative live on Zenger Farm in southeast Portland. The hens clear farmland, produce free nitrogen-rich fertilizer for crops, aerate soil, provide educational opportunities for youth, and supply eggs to cooperative members. They're busy. The story of the group of dedicated volunteers that came together to organize and manage this unique community enterprise comes to life below.
Read the story as published in Edible Portland here: The Eastside Egg Co-operative: Fifty Chickens and a Grand Idea.
A New Family Farmer
December 5, 2007
The first story to come to life through the partnership is connected to an Edible Portland article from the Winter 2008 issue featuring Gaining Ground Farm, which is run by a young family of first-time farmers in Yamhill, Oregon.
Faced with buying property to make good on their dream to farm, Michael and Jill Paine went to the bank for a loan with a solid business plan in hand. First the bank refused. And then upon further consideration, Michael and Jill were counseled to take the word "farm" off the loan application. That's when Michael and Jill got the money they needed for their "country estate," now know as Gaining Ground Farm. Watch this amazing story below. Michael's first-hand telling of his experience trying to capitalize his new farm business is truly captivating.
Read Michael and Jill Paine's story as published in the Winter 2008 issue of Edible Portland here: Meet the New American (Zen) Farmer.
Call of the Honeybees
June 19, 2007
Ever since Rachel Carson's book Silent Spring first warned us against the dangers of chemicals in our natural world — we seem to be entering a new, more dangerous period, where the accumulated human effects upon the environment are producing an obvious toll. In this story, another human soul speaks out, this time, about the plight of the honeybees. Recipe from the episode: Honey Sweetened Apple Pie with Lemon Juice.