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Posts Tagged ‘Local Food Economy’
Food.Farmer.Earth Newsletter: Birth of a Restaurant
Food.Farmer.Earth Newsletter: Chef David Padberg demonstrates how to make his variation of the classic ham and cheese sandwich. Lisa Mygrant of the Raven & Rose restaurant shares her views on sustainable farming. The weekly roundup around the web, and coming next episodes on Food.Farmer.Earth.
One Restaurateur’s View Why Agricultural Sustainability Matters
Lisa Mygrant, owner of the new Raven & Rose restaurant shares her personal views on why sustainable farming is so important to her.
Historic Building Now a Restaurant: Raven & Rose
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.
Food.Farmer.Earth Newsletter: Staple Foods
Food.Farmer.Earth newsletter: Staple Foods—A visit to a Fill Your Pantry event where eaters can buy staple foods in bulk direct from farmers. A chef video demonstrates how to make black-eyed peas and cornbread, the weekly roundup of interesting content from around the web, and more…
Coming Next: Birth of a Restaurant
Coming Next: Chef David Padberg demonstrates an unusual way to serve up a grilled ham and cheese sandwich. The dream was always to own a restaurant, and almost by chance, it finally came true.
Buying Bulk Foods: Fill Your Pantry
Fill Your Pantry, an annual post-harvest event sponsored by Ten Rivers Food Web and Willamette Farm and Food Coalition seeks to establish a regional food economy that benefits Willamette Valley farmers, consumers, and the local community.
Coming Next: Staple Foods
Coming Tuesday: Chef Robert Wiley shows how to make black-eyed peas and cornbread. Find out the meaning of “Fill Your Pantry”, and how they may help develop new regional food markets.
Preserving an Essential Piece of the Local Food Web
Fermenting foods has long been an important technique for extending the life of foods well beyond their harvest season. Otherwise, as humans, we would have very little to eat in the winter and probably suffer from unpleasant nutritional deficiencies like scurvy.