For two years, urban farmer Amanda Morse has grown food almost year-round on her farm in Portland. She markets her food to local restaurants and to customers direct through her farm stand.
Owner Lisa Mygrant describes the new Raven and Rose restaurant as “American farmhouse cooking with a nod to the British Isles.” Built inside an historic building, the kitchen and the bar would source ingredients as much as possible from local and sustainable sources.
The food buyer’s club Know Thy Food brings community, transparency and a far greater sense of empowerment to its members, What do their members like about it?
Take a peak inside our new newsletter for an easy to digest view of this past week’s content, and what’s coming up next.
Mia Bartlett of Supa Fresh Youth Farm, and Chef Lisa Schroeder of Mother’s Bistro share their philosophies of teaching kids important lessons by offering hands-on experience in the kitchen and on the farm.