founded: May, 2006
Manuel Recio, of Viridian Farms, takes us on a guided tour of the many star attractions, his Basque peppers, that are growing on his Dayton, Oregon farm.
When Manuel Recio and his wife, Leslie Lukas-Recio, had the sudden opportunity to buy her family’s farm on Grand Island in Oregon, they saw it as an opportunity to work for themselves as well as a way to include their love of food and the culture of Spain.
Tucked away in a nondescript section of downtown Beaverton— a stones throw from Portland, Oregon— there’s a small, cozy restaurant that is known for their Central American cuisine. When in season, one of their signature dishes are authentic tamales made from fresh, roasted peppers.
Part 10: Beyond the intricacies of the production standards themselves, the story of organic poultry certification also includes one of the more fascinating sagas in the relationship between the organic community, the agribusiness establishment and the federal government.
Gloria Vargas, of Gloria’s Secret Café, shows us how easy it is to make authentic tamales at home. A love of Spanish food and culture, partly a reflection of one partner’s Basque heritage, was the impetus behind Manuel and Leslie Recio’s decision to grow peppers from northern Spain.
A positive step in the direction of helping to develop a regional food system.
Paul Fuller and his wife Judy have been building their food processing business Sweet Creek Foods—they refer to it as a “glassery” rather than a cannery—for 12 years.
In this episode, Chef Kathryn Yeomans of The Farmer’s Feast demonstrates how to can home-made bread and butter pickles.