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Cooking the Whole Hog…er…Head
Tom Winterrowd, who farms near Canby, Oregon, said that the minute he saw the announcement for the hog head cooking class he knew he’d be in it. Portland Meat Collective recently offered the class,...
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Meat the Old Fashioned Way
“Taste our meats?” was an invitation I gladly accepted. I was at the Milwaukie Farmers Market, being offered locally made sausages. Sous chef Colin Stafford of Olympic Provisions was staffing the...
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Putting By, As My Grandmother Would Say
Fruit harvest is in full swing now and from what I’ve learned, you can pickle almost any of them. My grandmother would be proud of me, to see me putting by some fresh cherries, pickled for winter...
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All About Fruit – Taste Hundreds of Apple Varieties
Imagine a big room full of tables, each covered with samples of apples, pears, and grapes ready for you to taste. Best to bring a note pad and paper if you want to remember the ones you REALLY liked,...
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Let Us Render: Using the Fat from Local Pork
The idea of using the fat from locally sourced meat animals is new to me, as it would be to others who have grown up buying shrink-wrapped meats. Even buying from a local farm doesn’t mean you’ll see...
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Harvest of Pride
Hispanics suffer more hunger than any other group in the US and on June 2, 2012, a group of over 100 gathered in Eugene, Oregon to celebrate services that have helped Hispanic families feed...
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