Get the dish on news, events and announcements related to sustainable food.
Until recently, the rule of thumb was that three ounces of meat — around the size of a deck of cards — is an appropriate portion for one meal. A meaty new study, though, deals out a whole new approach to what’s healthy. The Archives of Internal Medicine released data that suggest that any red meat can have serious impacts on the long-term health of an individual. Processed meat (bacon, for example) is particularly dangerous: just one serving a day results in a 21 percent increase in cardiovascular deaths and a 16 percent higher probability of cancer-related mortality. (Even unprocessed red meat is killer, though, with a 16 percent rise in cardiovascular disease and ten percent greater risk of cancer death.) Step Up to the Plate and Portland CAN! have long recommended that Portlanders reduce their meat consumption as part of a healthier, more environmentally-sustainable lifestyle. This new study adds to the evidence: you can live high on the hog, but you might want to lay off the hog.
The Urban Growth Bounty series got off to a great start in February, and we're excited about the fantastic classes in store for March. And even better? There are still seats left! So join us for these interesting, informative sessions that are sure to inspire your inner homesteader.
We'll see you there!
Of all Oregon traditions, the mantle of ‘cutest’ undoubtedly falls to Oregon State University’s annual lambing event. This year, the university’s Sheep Center is again opening its barn doors to the public, giving visitors an exciting peek at a lesser-known side of our food system.
So trot yourself down to Corvallis between now and March 14th for this not-to-be-missed experience (more details available at the OSU website). There’s no charge, but donations of canned items are happily accepted on behalf of the Linn Benton food bank. So be a lamb, won’t you?
KATU's coverage of the Urban Food Zoning Code Update
KATU aired a piece Sunday night about the City's Zoning Code update, which aims to enhance the growing and distribution of food in Portland. It noted the importance of Portland's backyard farms and features Portland Fruit Tree Project Executive Director and Food Policy Council member, Katy Kolker, as well as Matt Gordon of Cully Neighborhood Farm. Muddy carrots never looked so good!
Have an opinion? We want to hear it! Check out the latest discussion draft of the proposed changes, and be sure to tell us what you think.
For more information, visit our Urban Food Zoning Code Update page.
Urban Growth Bounty has added a kombucha brewing class to its 2012 lineup of courses. Taught by local expert Jared Englund, this brand-new offering covers all you need to know to brew, bottle, and appreciate this popular beverage.
(Also, check out Urban Growth Bounty’s mention in yesterday’s Oregonian!)
Make sure to register soon so that you can take advantage of these excellent classes and build your skills for a healthy, abundant, and cost-effective year.