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Get the dish on news, events and announcements related to sustainable food.
CO2 and greenhouse gas emissions are off the charts. Natural disasters are occurring with uncanny frequency. Are all signs pointing to apocalypse? Definitely not, says Portland- based director Matt Briggs in his new movie Deep Green, “We can fix this.”
Brigg’s film, which premieres in Portland Tuesday, June 22, takes us to unlikely corners of the earth to find inspiring solutions to climate change. Jump on subway systems in China, survey wind farms Mongolia, catch a high speed train in France, and visit Dancing Roots Farm in Troutdale (shares still available!). The narratives unearthed in Deep Green compel its audience to action, rather than sit around until Judgment Day.
Anna Lappé told us earlier this spring that a significant step towards reducing greenhouse gas emissions is right at the end of our fork. Examining what we eat, where it comes from and how it is raised, is key to real change.
Just like we said back in the 2007 Diggable City Phase III report, if we’re going to get serious about meeting the demand of urban food growers, we need to look at land held by non-profits and private landholders. Think big corporate campuses.
Looks like Intel is thinking outside the box. The Oregonian’s Katy Muldoon wrote an inspiring story about employees at their Hillsboro campus who grew an 81 plot organic garden from a weed jungle. Committed to investing in the well-being of employees, Intel saw the garden as a great way to foster health, happiness and espirit de vegetable. Next up, the Intel Core 9500 potato chip.
After a busy Spring of backyard bees, piping cauldrons of curdling milk (soon to be cheese), tubs of healthy soil ready to sprout seeds and dining deliciously, our Urban Growth Bounty 2010 classes are winding down. That is not to say school’s out for summer—we still have a few exciting classes left.
By popular demand, Laura Ohm of Grand Central Bakery will be teaching one more of her previously sold out class, Preserving the Harvest, on September 30. Laura’s also offering a pickles, relish and chutney class where you’ll make quick refrigerator dills, Indian eggplant relish, green tomato chutney and mustard-carrot pickles.
Ivy Manning’s last (Nearly) Meatless Monday class on June 21 will focus on quick and delicious meals to complement an active outside summer lifestyle. Quick Posole Stew, Antipasto Tuna Tartines, 3-B Burgers (Bulgur, Beef and Bean), and Carbonara Primavera will be on the menu.
Abby’s Table and Salt Fire & Time will share their food preservation skills in upcoming classes on canning, cordials and syrups, pickling and fermenting and cider pressing through October.
There are still a few spots left in Claudio Lucero’s Making Fresh Cheese series for the fall, if you didn’t catch farmers’ and goat cheeses the first time around.
And that takes us through 2010! Thanks for your support, enthusiasm and engagement with UGB classes. We would love to hear about your experiences: Any success stories employing skills learned at a UGB class? Suggestions for next year? Email us at firstname.lastname@example.org.
We’ve all bought the occasional tamale from food carts or at our favorite Mexican restaurant, but have you actually taken the time to make one? Ivy Manning, one of our talented Urban Growth Bounty instructors, breaks down the steps behind an temptingly tasty tamale in her FOODday column in the Oregonian.
Cheesy, beefy, spicy or vegan, Ivy takes us through the process of buying ingredients, beating the dough, preparing the filling, wrapping it all together, steaming and serving a homemade tamale. It is an art really, as can be seen by the stream of photos and slew of recipes accompanying Ivy’s article.
And, if all this tamale talk inspires you to hone your culinary skills, check out Ivy’s upcoming (Nearly) Meatless Monday classes, enjoyed by vegetarians and omnivores alike.
Monday June 2 from 6- 8pm Ivy will be teaching Summer Salads as a Main Event class. Learn how to make dishes that take advantage of spring seasonal bounty and are refreshing, yet substantial.
A Quick and Delicious class will follow on Monday, June 21 with quick vegetarian and almost-vegetarian meals that can be assembled swiftly, without sacrificing flavor or nutrition. Ivy’s classes are filled with tips, amusing anecdotes and good food. We always end up leaving with a full belly and recipes to impress family and friends! Registration for classes is available online.
May 14, 2010
The Mayor's Office surprised the City Hall Better Together Gardener Goddess this morning by declaring May 14, 2010, "A Day of Recognition for Jen Aron." We can't say enough about Jen and how she keeps the garden growing, raises a family, works with the Oregon State University Master Garden program, volunteers, teaches and runs her own business, Peaceful Gardens. Jen loves talking about her sustainable philosophy, so next time you see her at City Hall, make sure you stop and say "hi." And tell her how much you appreciate her. Every day. Any day. Photo: Amy Ruiz, Mayor's office (l) and Jen Aron