A profile of Park Kitchen Chef David Padberg,
Culinary instructor, Melinda Casady demonstrates how to cook a favorite lamb dish in her Portland’s Culinary Workshop studio.
May 16, 2011 In many urban areas people are beginning to grow their own food, raise chickens, and start an apiary. In more rural areas, or suburban fringes, you might go to your local feed store to get necessary supplies or advice to help you along. But what about in a metropolitan setting? Most national [...]
The city of Portland purchased Zenger Farm in 1994. it was in alignment with the dream and intention of Ulrich Zenger Jr. that the land be preserved as a farm.
Matthew Reed, who offers a range of beekeeping services, shares his expert knowledge of bee hives and honeybees.
A video tour of backyard chickens raised in urban environments to produce fresh eggs.
Part 3: Operating an ethical, caring, much less sustainable, small business is a risky and difficult endeavor. Artisan production is by definition not a huge volume business. Small food business margins are very low. Providing employee insurance is a huge strain. Overhead is high. Quality ingredients cost more. That high price tag on an artisan [...]
Part 2: Despite the disparity between available funds and the cost of organic, sustainable food, a large proportion of the community of chefs and bakers here in Portland spend a huge portion of their not so huge income for quality food. They put their dollars where their hearts and stomachs lead them, and tend to [...]