Learn about the critical roles of lesser-known local pollinator species and how you can support their work.Read More…
Curbside Hotline: 503-823-7202
1900 SW 4th Ave, Suite 7100, Portland, OR 97201
Get the dish on news, events and announcements related to sustainable food.
We Oregonians like to think of ourselves as ahead of the curve when it comes to social and environmental responsibility, and it’s nice when the evidence bears us out. Case in point: Oregonfarms make up two of the eight Food Justice Certified operations in the whole of the United States. Gathering Together Farm (Philomath) and Spring Hill Farm (Albany) are part of a growing ‘domestic fair trade’ movement, which aims to factor social issues into our purchasing decisions. In that vein, Food Justice Certification picks up where organic certification leaves off, providing rigorous third-party verification of workers’ rights, wages, and safety.
So congratulations to Growing Together and Spring Hill for leading the way! (And congratulations to Canada, too, for having a breathtaking 70 Food Justice Certified farms. Gives us something to aim for, eh? )
April is simply budding with Urban Growth Bounty offerings this year! We have a swarm of classes on our calendar; more than enough to keep you clucking all month long:
Tuck into Claudia Lucero’s Mozzarella course.
See what the buzz is about with Glen Andresen’s Urban Beekeeping.
Unearth Oregon Tilth’s secrets to Getting your Garden Started and Growing the Most in Your Space.
Get your act (and your herd) together with Naomi Montacre’s Mixed Flocks and Hens 201.
‘Tea’ off with Jared Englund’s Kombucha Brewing course.
Dig in to Soils 101 with Will Newman.
And be sure to follow BPS on Facebook to receive the latest updates on Urban Growth Bounty programs!
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.
Check out chickens with Naomi Montacre's Hens 101.
Get your garden growing with Oregon Tilth's Starting Seeds Indoors.
Explore the basics of a backyard herd with Naomi's Goats 101.
Sink your teeth into some Fresh, Simple Cheeses with Claudia Lucero.
Get the dirt on your garden tools with Will Newman's All About Tools.
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?