Get the dish on news, events and announcements related to sustainable food.
2012 Farmers Market Schedule
Happy May Day! The afternoons are getting longer, blossoms are peeking their heads, and our commutes are slightly less soggy than they were this time last month. There's no denying it: it's spring!
And as the season emerges, so do Portland’s famed farmers markets. Check out our updated page that outlines their schedules for 2012, and find out exactly when your neighborhood market opens its stalls. (Many are getting started this weekend!) So go out and reacquaint yourself with Oregon's incredible, edible bounty... because what’s a little wind and drizzle when there’s fresh rhubarb to be had?
The sun has finally arrived (well, mostly), and just in time for this month’s crop of Urban Growth Bounty classes! Maximize the fruits of the season with these skill-building sessions.
We’ll see you there!
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:
And be sure to follow BPS on Facebook to receive the latest updates on Urban Growth Bounty programs!
Urban Cheesecraft from Etsy on Vimeo.
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.