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Liz Crain

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Food Lover's Guide to Portland Blog...

began as a collection of some of the research, recipes, images and culinary adventures that went into the making of Food Lover’s Guide to Portland. The first edition came out in 2010 and I started the blog in February 2009 as a companion piece to it and to help organize my thoughts while researching and writing it. The second edition came out in September 2014 from Hawthorne Books. The blog is now home to all different food, drink and beyond things I want to show and tell.

I’m also co-author of Fermenter: DIY Fermentation for Vegan Fare, author of Dumplings Equal Love, co-author of Toro Bravo: Stories. Recipes. No Bull from McSweeney’s, as well as Hello! My Name is Tasty: Global Diner Favorites from Portland’s Tasty Restaurants from Sasquatch Books and Grow Your Own: Understanding, Cultivating, and Enjoying Cannabis from Tin House Books.

I didn’t think I’d like blogging when I first started this, but it turns out I really do, mostly because I get to shout out people and things that I love.


Featured posts:

Featured
Oct 16, 2025
Portland Fermentation Festival 2025 Redux
Oct 16, 2025
Oct 16, 2025
Oct 18, 2024
Portland Fermentation Festival 2024 Redux
Oct 18, 2024
Oct 18, 2024
Oct 25, 2023
Portland Fermentation Festival 2023 Redux
Oct 25, 2023
Oct 25, 2023
Jan 31, 2023
Deb Perelman's Smitten Kitchen Keepers Powell’s Books Event
Jan 31, 2023
Jan 31, 2023
Oct 31, 2019
Portland Fermentation Festival 2019 Redux
Oct 31, 2019
Oct 31, 2019
Sep 17, 2019
Tenth Annual Portland Fermentation Festival -- Three Weeks Away!
Sep 17, 2019
Sep 17, 2019
Nov 30, 2018
Videos of the 2018 Portland Fermentation Festival
Nov 30, 2018
Nov 30, 2018
Oct 24, 2018
Portland Fermentation Festival 2018 Exhibitors, Vendors and Demo Leaders
Oct 24, 2018
Oct 24, 2018
Oct 23, 2018
Portland Fermentation Festival 2018 Redux
Oct 23, 2018
Oct 23, 2018
Sep 18, 2018
Ninth Annual Portland Fermentation Festival 2018 -- One Month Away!
Sep 18, 2018
Sep 18, 2018
Although citrus doesn't grow so well in Portland (unless you have potted trees that you bring indoors in the winter) all sorts of fruit does and Portland Fruit Tree Project's mission is to make sure good fruit gets to good people.

Although citrus doesn't grow so well in Portland (unless you have potted trees that you bring indoors in the winter) all sorts of fruit does and Portland Fruit Tree Project's mission is to make sure good fruit gets to good people.

Portland Fruit Tree Project -- No Fruit Left Behind

October 19, 2009 in Portland Food/Drink Event, Portland Gardening, Uncategorized

I remember hearing about Portland Fruit Tree Project when it was just a seedling in 2006 and thinking it was a brilliant idea. Now it's not just a brilliant idea it's a thriving non-profit dedicated to harvesting fruit that would otherwise be left to fall and rot and getting that fruit to folks who need it. In addition to harvesting parties during the summer and fall (when fruit from all over Portland is collected and sorted) from January through spring PFTP also hosts various workshops on fruit tree pruning and maintenance.

I met up with 30 year old PFTP executive director Katy Kolker -- who started PFTP with her friend Sarah Cogan in 2006 -- a few months ago at the organization's old office and ever since then I've run into her at all sorts of food and farm events around town. Her mom owns the very cool Looking Glass Bookstore in Sellwood and she immediately offered to put in a good word for me for a book reading there when Food Lover's Guide to Portland comes out in the spring.

Kolker was working as an AmeriCorps volunteer for Growing Gardens in 2006 and living in Northeast Portland when she came up with the idea that grew into PFTP. Month after month Kolker would watch fruit in and around her neighborhood go unharvested and turn from ripe to rotten. She approached a few households and asked if she could harvest their trees. Everyone Kolker approached agreed so she organized a group of about 10 people that season to help out. Since then that's been the PFTP mode of operation -- seasonal harvest parties from summer through fall throughout Portland.

PFTP harvest parties take place on weekends and weekdays usually from July through November and generally begin mid-morning and run for two to three hours. The 10 to 15 reserved harvest party spots fill up fast and there is usually a long wait list weeks in advance. Participants meet at a site where PFTP ladders, fruit picking poles and milk crates for packing the fruit are provided.

Once the fruit is picked and sorted the group moves to another nearby site to harvest. For now fruit is collected in a pickup truck that follows the group from site to site but eventually Kolker hopes to utilize cargo bikes for fruit transport. The best quality fruit goes to the Oregon Food Bank and its hunger and relief agencies and the rest is distributed amongst the tree owner and volunteers.

Kolker is quick to add that, "The intention of our program is not to be feeding the food banks. A large part of our programming is to empower people to see their community and the urban ecosystem as a potential food resource and to be an avenue for people to access those resources." For this reason half of the harvest party spots are reserved for low income folks.

In June 2009 PFTP moved to its new location on North Killingworth with onsite composting, tool storage a demonstration garden and offices.

Portland Fruit Tree Project www.portlandfruit.org 1912 NE Killingsworth St. 503.284.6106

Tags: Food Event, Portland Food Event, Portland food volunteering, Portland Gardening, Wild Food
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Rogue Distillery gave me this photo a couple years ago to use with a story about local spirits. They're one of many distilleries that will be sampling their wares at the Edgfield this Sat. from 1-4pm.

Rogue Distillery gave me this photo a couple years ago to use with a story about local spirits. They're one of many distilleries that will be sampling their wares at the Edgfield this Sat. from 1-4pm.

Oregon Distillery Month: Oregon Distillers Guild Tasting

October 16, 2009 in Portland Food/Drink Event, Portland Spirits, Uncategorized

So apparently I'm all about last minute or after-the-fact posts lately. Life has been a little busier than usual which is why it's Friday and I'm just now telling you about an awesome event on...Saturday. Yes, tomorrow.

Here's the scoop. The Oregon Distillers Guild is throwing its annual fall tasting tomorrow -- Saturday, October 17th from 1-4pm at McMenamins Edgefield to kick off Oregon Distillery Month. Tickets are $20 and if you want one call McMenamins Edgefield at 503.669.8610 or just head on over.

A lot of local distilleries are participating and there will be more than 20 spirits to taste.

Distilleries representing include Artisan Spirits, Bendistillery, Cascade Peak Distillery, Highball Distillery, Hood River Distillers, House Spirits, Indio Spirits, Integrity Spirits, Liquid Vodka, New Deal Distillery, Rogue Spirits, McMenamins Edgefield Distillery, Sub Rosa Spirits and more.

I wrote a story about several of these distilleries a couple years ago.

According to the press release:

The Oregon Distillers Guild was the first state based craft distilling group to band together and form a Guild. The Oregon Distillers Guild formed in May of 2007 and has sponsored two bills before the Oregon Legislature; influenced policy within the Oregon Liquor Control Commission and worked with Travel Oregon and Oregon Bounty programs to promote Oregon as a destination for all things liqurious.

I'm not sure about "liqurious" but the rest sounds great.

Oregon Distillers Guild Fall Tasting @ McMenamins Edgefield Sat., Oct. 17th 1-4pm tickets $20 Call 503.669.8610 or tickets This is obviously a 21 and over event

Tags: Portland Distillers, Portland Drink Event, Portland Spirits
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Quince, quince and more quince.

Quince, quince and more quince.

All About Fruit Show: Home Orchard Society

October 13, 2009 in Oregon Farms, Portland DIY, Portland Food/Drink Event, Portland Gardening, Uncategorized

I finally found out what kind of apple tree we have in the backyard. I've gotten many opinions on the matter but this one I trust. At Home Orchard Society'sAll About Fruit Show this weekend at the Washington County Fairplex in Hillsboro three people sniffed, sliced and asked questions about my sole remaining apple of the season from our backyard tree.

These apple detectives consulted old books, inspected the seeds and stem and asked me things such as -- when does the fruit usually ripen (September-October), how tall is the tree (40 feet give or take), how old is the tree (an arborist guessed it was 60-plus years old), how wide is the trunk (4 feet or so) and so on. It took awhile and I was happy that I got there early. The final verdict...GRAVENSTEIN!

Our Gravensteins are usually prettier than these.

Our Gravensteins are usually prettier than these.

You know it honestly doesn't make that much of a difference what we call it. That old gnarly tree in the backyard will still produce beautiful tart and sweet, big, great fresh or cooked apples. But I'm happy to finally be able to call it something other than the dumb name we have been using -- heritage red.

Know what kind of apple that is? After about 10 minutes the Home Orchard Society experts decided my friend's backyard apple tree is a Jonagold.

Know what kind of apple that is? After about 10 minutes the Home Orchard Society experts decided my friend's backyard apple tree is a Jonagold.

This was my first All About Fruit Show and I'll be back for more of this annual, weekend-long fall fruit extravaganza. It was quite the trek for a Saturday morning but this weekend was chock full already so I just added one more tasty event to the roster. This year Home Orchard Society members paid $4 (or $8 per family) to get in and non-members $6 (or $10 per family) and parking was free.

So what do you get for that small chunk of change? You get to sample all sorts of fruits and varieties of fruits you've never tried before (there are hundreds of varieties on zigzagging card tables). You get to learn all sorts of interesting things about fruit and fruit cultivation (I bet you didn't know that quince makes an excellent air freshener if you leave one in your glove box for up to 6 months. It doesn't rot and will just shrivel up and make your car smell good. I promise that most of what you learn isn't quite so random.) and sit in on lectures about edible gardening and more. It's all about geeking out over fruit and I loved it.

Check out all the interesting fruits I got to sample...

Looks like a nut but is sweet and crisp -- jujubes.

Looks like a nut but is sweet and crisp -- jujubes.

All sorts of custardy pawpaws. My friend Karen shown here liked these a lot too.

All sorts of custardy pawpaws. My friend Karen shown here liked these a lot too.

Medlar which some people describe as a tart cinnamony apple.

Medlar which some people describe as a tart cinnamony apple.

Lots of varieties of tart and tiny hardy kiwi.

Lots of varieties of tart and tiny hardy kiwi.

All sorts of grapes.

All sorts of grapes.

Lots of different pears. I like the name of the one in the middle.

Lots of different pears. I like the name of the one in the middle.

And, of course, hundreds of different apples.

And, of course, hundreds of different apples.

If that all looks good to you than you should check out the All About Fruit Show next fall. I know I'll be there.

Home Orchard Society www.homeorchardsociety.org

Home Orchard Society's All About Fruit Show www.homeorchardsociety.org/aafs/

Tags: Food Event, Keep Portland Weird, Portland DIY, Portland Food Event, Portland Gardening
4 Comments
I'll show you mine, if you show me yours...

I'll show you mine, if you show me yours...

Wordstock this Sat. and Sun. @ the Oregon Convention Center

October 08, 2009 in Portland Food/Drink Event, Uncategorized

I know I've posted about Wordstock already but it bears repeating now that it's Thursday and Wordstock proper is this weekend. I've figured out my short list of writers and writer panels I want to see and now I'm really getting excited. There's a lot of overlap -- how could there not be with eight stages? -- but I'm sure that I'll be able to catch a lot of great readings this year.

Beyond readings I'm looking forward to working the Hawthorne Books booth from 1-4pm on Saturday and 9-noon on Sunday. It's pretty wild for me to think of what I was up to last year at Wordstock -- I'd just wrapped up a summer internship with Hawthorne and at Wordstock I got to meet my possibly/maybe book publisher for the first time (we had a loose spoken agreement at that point but the contract wasn't signed until January). Shuttle ahead to this year's Wordstock and I've delivered my first to-be-published manuscript to Sasquatch Books and I'm working as an editor for Hawthorne Books. Not too shabby!

Be a literary omnivore.

Be a literary omnivore.

All of that is just another way of saying Wordstock can bring good fortune to you as well. If you stop by this weekend and spare a mere $5 for an all-day-pass you might just shake hands with your future publisher or brush shoulders with a writer, or two or three that you love. At Wordstock you'll be surrounded by books and the people that make books happen -- readers, writers, publishers and editors.

If you haven't seen the amazing Wordstock promo. at the downtown Powell's (it's worth checking out -- just off the main entrance) I'll give you the gist:

Drop everything and go to Wordstock.

Oh and this year Wordstock is homing in on food -- hence this year's theme:

Be a literary omnivore.

If you want to read more about the food writing side of this year's Wordstock go here.

Wordstock Sat., Oct. 10th and Sun., Oct. 11th 10am-6pm at the Oregon Convention Center 777 NE MLK Jr. Blvd. www.wordstockfestival.com

Tags: Food Event, Food Writing, Portland Food Event
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Go to Stumptown's Leftbank event this Thursday, October 8th at 6:30pm if you want to know more about where coffee comes from.

Go to Stumptown's Leftbank event this Thursday, October 8th at 6:30pm if you want to know more about where coffee comes from.

Stumptown Producer Panel: @ Leftbank this Thursday at 6pm

October 06, 2009 in Portland Coffee and Ba..., Portland Food/Drink Event, Uncategorized

(((Unfortunately I didn't make it to this coffee panel but WW did. Go here if you want a run-down of the standing room only, super successful event.)))

Although this is kind of last minute I want you to know about this free and open to the public coffee event this Thursday night at Leftbank:

Stumptown Coffee Roasters is hosting international growers and exporters from Columbia, Kenya, El Salvador and Costa Rica for a public panel discussion about everything from sustainable farming vs. conventional production to innovations in trade channels. There's a coffee tasting that precedes the event in the Leftbank lobby at 6pm and the panel discussion begins at 6:30pm.

If you're hungry or thirsty for something more than coffee you can also sample food and drink from Upright Brewing Company and Leftbank Cafe while there.

Stumptown's green coffee buyer Aleco Chigounis will moderate the event and panelists include: Jeovanny Liscano & Walter Penna, farmers from Pedregal de Cauca, Colombia

Alejandro Cadena, exporter from Bogota, Colombia

Ngatia Kanyoge, farmer & assistant general manager from Gaturiri Cooperative, Karindundu, Karatina, Kenya

Kamau Kuria, agronomist and mill manager from Nairobi, Kenya

Juan Ramon Alvarado, farmer & exporter from Heredia, Costa Rica

Francisco Mena, exporter from Alajuela, Costa Rica

Aida Batlle, farmer from Santa Ana, El Salvador

I don't think I'll be able to make it but I hope a lot of folks turn out. It's pretty incredible that Stumptown is hosting such an event for its growers, exporters and for Portland. I have a lot of love for this.

Leftbank 240 North Broadway Visit www.leftbankproject.com for directions

Tags: Coffee, Food Event, Portland Food Event
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The containers might be small but the flavor and heat is fierce.

The containers might be small but the flavor and heat is fierce.

It's Getting Chile: Homegrown Spice

October 02, 2009 in Portland Bread and Pas..., Portland Chefs, Portland Coffee and Ba..., Portland DIY, Portland Food Politics, Portland Gardening, Portland Meat, Portland Seafood, Uncategorized

I've never had huge success growing chiles. And although the Pacific Northwest isn't exactly the best place to grow them I often see friends and neighbors' chile plants often grow two, three and four times the size of mine. I know that our yard isn't the best spot in Portland to grow chiles since the arc of the summer sun is so often interrupted but I keep trying anyway. Heat is a big factor and some people in cooler climes surround their chiles with heat holding stones or cover the surrounding soil in black landscape plastic to keep the soil temperature up. I've thought of doing both but never have.

Our friends Anthony and his girlfriend Deborah grow incredible chiles. Lucky for us they process a lot of them and often give us everything from pineapple juice and bourbon soaked, dehydrated and toasted habaneros to sundried tomato and chile powder blends...

Just like bay leaves -- don't forget to remove the habaneros before serving like I did.

Just like bay leaves -- don't forget to remove the habaneros before serving like I did.

Anthony and Deb's habanero, cayenne and tomato powder.

Anthony and Deb's habanero, cayenne and tomato powder.

This year Anthony even gave me a bunch of rare chile seeds and starts -- most of which he got here. I did my best with them and although none took off like theirs I've been making all kinds of tasty hot sauces and salsas with them as they ripen. And if I hadn't lost my copy of The Spicy Food Lover's Bible I'd be tapping into that for hot recipes too. At least I finally found my lost recipe satchel (recipes from old restaurants I've worked at, family recipes, old neighbors' recipes) which is much more important than a still in print book.

Left to right: white bullet habanero hot sauce, jamaican hot chocolate habanero salsa and kung pao chile hot sauce.

Left to right: white bullet habanero hot sauce, jamaican hot chocolate habanero salsa and kung pao chile hot sauce.

Here are some shots that I took today of my front and backyard chiles. It's amazing how many colors some of them go through as they ripen.

These Jamaican hot chocolate habaneros are going into hot sauce this weekend.

These Jamaican hot chocolate habaneros are going into hot sauce this weekend.

According to my friend Anthony the best thing he ever did with Jamaican hot chocolate habeneros was sautee orange marmalade with some dried pieces of them and a little brandy for about 15 minutes. He said it was an amazing cooking glaze.

From pale yellow, to purple to orange to red...

Twilight chile peppers

Twilight chile peppers

Wrinkled old man chiles are sweet and flavorful.

Wrinkled old man chiles are sweet and flavorful.

And finally one that's really good pickled...

Just beginning to ripen hot cherry peppers.

Just beginning to ripen hot cherry peppers.

How are your chiles growing? Any great recipes? I can never have too much hot sauce or salsa but some new fiery recipes would be great.

Tags: Home Cooked, Portland DIY, Portland Gardening
5 Comments
wordstocklogo1
wordstocklogo1

Wordstock + Livestock: Portland Books and Butchery

September 29, 2009 in Oregon Farms, Portland DIY, Portland Food Politics, Portland Food/Drink Event, Portland Meat, Uncategorized

IS GETTING COZY WITH...

livestocklogo-225x280
livestocklogo-225x280

I think now's as good of a time as any to let the cat out of the bag. I have a new job working for Hawthorne Books -- my favorite Portland publishers. I've been slowly phasing in the past few weeks for an early October start date just in time to help out with two very exciting upcoming spring and summer 2010 titles. AND just in time for Wordstock -- a delicious and more food writing focused Wordstock to boot.

For the two of you that don't know -- Wordstock is Portland's annual fall weekend-long literary festival with stages for all kinds of author readings, a book fair of mostly regional publishers and presses and lots of writing workshops. It takes place next weekend -- October 10th and 11th all day at the Oregon Convention Center.

This year's festival includes more than a dozen food writers including The Accidental Hedonist herself Kate Hopkins; Veganomicon and Vegan with a Vengeance author Isa Chandra Moskowitz; Piper Davis and Ellen Jackson will present their hot-off-the-presses The Grand Central Baking Book; Julie Richardson and Cory Schreiber will read from their new title Rustic Fruit Desserts; and Ivy Manning will present her The Farm to Table Cookbook and The Adaptable Feast.

If you're hungry for more check out this Wordstock food panel at 4pm Saturday, October 10th:

Seasons of Change: How much should people be encouraged to eat seasonal food? Hear three authors discuss the challenges of providing a seasonal menu, the impacts of rising demand on farmers and others aspects of eating seasonally.

Wordstock's Book Fair. I think this man just asked, So people still, you know, read?

Wordstock's Book Fair. I think this man just asked, So people still, you know, read?

Not only does this year's Wordstock include more food writers than ever it's also promoting the new November event Livestock -- a series of Portland farm-to-fork events designed to explore the literary and literal aspects of killing our dinner.

Gleaned from the Livestock press release:

Watershed Culinary Productions in partnership with Camas Davis, food writer and founder of the soon-to-be-launched Portland Meat Collective, presents the first ever Livestock which will be held on two consecutive Wednesdays, November 4th and 11th, from 6pm to 8pm at the International Culinary School at the Art Institute of Portland. Tickets are $25 each with $10 from every ticket sold going to Friends of Family Farmers. Space is limited so please call (503) 827-6564 between 9:00am and 5:30pm to reserve your place. Pay by Visa, MasterCard, American Express or cash. Sorry no checks.

Cathy Whims of Nostrana and Adam Sappington of The Country Cat will display their butchery craft as ranchers discuss their bond to the land, and writers present short stories exploring the food politics and emotions embedded in eating meat. The evenings will wrap up with a flight of beef or pork from three local farms cooked by the evening's featured chef.

CALL FOR SUBMISSIONS: Local writers, chefs, and other artists are encouraged to submit personal essays of no more than 1,200 words for consideration as part of Livestock. Essays can explore anything from the politics of eating (or not eating) meat to the emotional (or unemotional) context of killing (or not killing) your dinner. Submissions might only explore the chop or the rib, or they might go as deep as the tail or the trotter, but metaphor and style will be prized above technicalities and generalities of any sort. Six finalists will be chosen to read their essays at the event. An honorarium will be offered to each author, along with all the charcuterie they can consume in one evening. To submit please contact Camas Davis by October 12th at: camas.davis@gmail.com

Livestock 1: The Butchery of a Cow

What: The Country Cat Dinnerhouse & Bar Chef Adam Sappington and Sweet Briar Farms, with readings & butchery demonstration. Chef Sappington will prepare three cuts from three different farms, and guests will be invited to compare and contrast flavors. When: November 4, 2009 from 6:00 p.m. - 8:00 p.m. Where: The International Culinary School at the Art Institute of Portland 34 NW 8th Ave Portland, OR 97209 (503) 228-6528 Cost: Tickets are $25 each. Please call (503) 827-6564 to reserve your seat.

Livestock 2: The Butchery of a Pig

What: Nostrana Chef Cathy Whims and Laughing Stock Farm, with readings & butchery demonstration. Chef Whims will prepare a flight of meat and invite guests to compare and contrast flavors. When: November 11, 2009 from 6:00 p.m. - 8:00 p.m. Where: The International Culinary School at the Art Institute of Portland 34 NW 8th Ave Portland, OR 97209 (503) 228-6528 Cost: Tickets are $25 each. Please call (503) 827-6564 to reserve your seat.

Tags: Food Event, Food Politics, Portland DIY, Portland Food Event, Portland Meat
3 Comments
Birthday Italian plum cake

Birthday Italian plum cake

Yard Fresh Pt. 2

September 24, 2009 in Portland DIY, Portland Gardening, Uncategorized

Even though this summer was probably the busiest summer of my life because of the book I still managed to take time to cook. Earlier in the summer I posted Yard Fresh -- with photos of all different foods I made when the garden was just starting to get fruitful. This is the second installment -- foods cooked up from the front and backyard during the thick of summer which in my garden translates to lots and LOTS of tomatoes and then some. And if you don't know from experience -- this year has been a fantastic year for tomatoes.

I take a lot of photos of the foods I prepare and post them to the Portland-based site Culinate. If you haven't checked out Culinate before you should. The "Fritters" on the homepage are really fun and a great source for local seasonal recipes and kitchen inspiration.

Here's a bit of what I've been eating the past couple months...

Grilled lamb burgers stuffed with feta and mint, oregano and garlic from the yard with a pea shoot, green leaf salad with a miso citrus vinaigrette.

Grilled lamb burgers stuffed with feta and mint, oregano and garlic from the yard with a pea shoot, green leaf salad with a miso citrus vinaigrette.

Hermiston canteloupe lime juice.

Hermiston canteloupe lime juice.

Spaghetti with a spicy, garlicky sweet pea tomato sauce. These are definitely the cutest tomatoes I've ever grown. They're tiny but pack a lot of flavor.

Spaghetti with a spicy, garlicky sweet pea tomato sauce. These are definitely the cutest tomatoes I've ever grown. They're tiny but pack a lot of flavor.

Lightly blackened salsa pureed with lime juice, chimayo and old wrinkled man chiles, and lots of garlic and cilantro.

Lightly blackened salsa pureed with lime juice, chimayo and old wrinkled man chiles, and lots of garlic and cilantro.

Chickpea and red lentil curry with snap peas, basil and beet greens.

Chickpea and red lentil curry with snap peas, basil and beet greens.

Crock fermented dills with lots of peppercorn.

Crock fermented dills with lots of peppercorn.

Every summer I make as much hot sauce as possible. This batch blended kung pao chiles, tomatoes, garlic, lime juice, olive oil, ground mustard seed,a small plum and a splash of vinegar. Delicious.

Every summer I make as much hot sauce as possible. This batch blended kung pao chiles, tomatoes, garlic, lime juice, olive oil, ground mustard seed,a small plum and a splash of vinegar. Delicious.

You can also check out: Yard FreshYard Fresh Pt. 3

Tags: Home Cooked, Portland DIY, Portland Gardening
9 Comments
Jon Bansen of Double J Jersey in Monmouth speaks at an April InFARMation about transitioning from a conventional dairy to an organic dairy.

Jon Bansen of Double J Jersey in Monmouth speaks at an April InFARMation about transitioning from a conventional dairy to an organic dairy.

InFARMation -- Friends of Family Farmers are friends of mine

September 21, 2009 in Oregon Farms, Portland Food Politics, Portland Food/Drink Event, Uncategorized

Although you won't find InFARMation in the dictionary it's a local agricultural event that takes place every second Tuesday of the month at Roots Organic Brewery in Southeast Portland where you can eat, drink and learn about all sorts of interesting local farm issues.

Since January 2009 Friends of Family Farmers has been hosting InFARMations in Roots' events space attached to the brewery. Folks arrive, order food and drink if they want (Tuesday is $2.50 brew night at Root's) and then usually by 6:30pm a farmer stands up front to talk about a pressing agricultural issue. Scot Callaway spoke at the first InFARMation I went to in mid-July. Callaway lives in Canby, Oregon and talked about how his community fought and organized against a Foster Farms CAFO setting up shop in their area. The fight isn't over. I learned a lot.

Before the event I got to talk with Michele Knaus about Friends of Family Farmers and its mission. The organization was founded in 2005 by co-president Kendra Kimbirauskas and received 501(c)3 status in May of 2007. In just four years FOFF has become a leading voice for Oregon's independent family farmers. The organization provides resources to help farmers and community members resist and retaliate against factory farms and support socially responsible sustainable farming.

Knaus is really happy with Portland's InFARMations. She says, "Bringing the farmers here and bringing the issues in from a different angle has been really helpful. It helps people connect with others in the community doing the same work. At an InFARMation I'll see a CSA urban farmer that I know talking to some old grizzly farmer who drove two hours to get here. I'll also see young urban people listening and taking it all in. I get really excited about that stuff."

I'm a big fan of InFARMations too. In college I attended all sorts of readings and lectures from visiting professors, writers, thinkers and I'm happy to live in a city where this kind of perpetual and diverse free schooling is available -- especially in relation to farms and farmers. Added InFARMation bonuses: delicious beer, decent food and a low-key communal feel with picnic tables and an informal Q&A. The Roots space isn't a quiet auditorium where you have to climb over ten people to get out. In other words feel free to stop by or take off beginning, middle or end.

According to Knaus October's InFARMation focus will be -- Eating Local: Thanksgiving, Winter, & Planning Ahead. November's InFARMation will be co-presented by the Oregon Food Bank. OFB will report on listening sessions and focus groups they've held around the state, specifically focused on food insecurity and fresh produce/farmers markets. In December Knaus hopes to get a lot of farmers in the room to talk about apprenticeships and how they're dealing with labor opportunities and training the next generation of farmers.

FOFF is always looking for volunteers and donations. Check out their website for more information.

Friends of Family Farmers

Friends of Family Farmers

Friend of Family Farmers 503.759.3276 P.O. Box 1286, Molalla, OR www.friendsoffamilyfarmers.org

Tags: Food Event, Food Politics, Oregon Farms, Portland Food Event
1 Comment
If you don't tell them about your basement frankenstill you might be able to learn from the pros.

If you don't tell them about your basement frankenstill you might be able to learn from the pros.

Travel Oregon's Cuisineternships -- applications due Friday

September 15, 2009 in Oregon Farms, Portland Beer, Portland Chefs, Portland DIY, Portland Food/Drink Event, Portland Meat, Portland Seafood, Portland Wine, Uncategorized

There's no time to lose if you feel like free schooling with some of Oregon's finest food folks including Full Sail Brewery's brewmaster Jamie Emerson, salmon and rockfish fisherman Lars Robinson, Bendistillery distiller/owner Jim Bendis and others. Travel Oregon's Oregon BountyCuisineternship applications are due this Friday. What do you get if you win? One of seven all-expense-paid trips (including airfare, lodging and a $1,000 meal stipend) in Oregon which includes a five-day, six-night apprenticeship as a chef, cheesemaker/chocolatier, craft brewer, distiller, rancher, fisherman or winemaker.

The biggest component of the application is putting together a two minute digital video of yourself. Check out already submitted videos here. Keep in mind that you can apply for as many of the seven cuisineternships as you want. Go here for answers to some contest FAQ.

Winners will be announced after September 28th on Travel Oregon's website.

David Gremmels of Rogue Creamery is waiting for you in his cave.

David Gremmels of Rogue Creamery is waiting for you in his cave.

The chef -- Gabriel Rucker of Le Pigeon The cheesemaker and chocolatier -- David Gremmels of Rogue Creamery and Jeff Shepherd of Lillie Belle Farms The craft brewer -- Jamie Emmerson of Full Sail Brewing Co. The distiller -- Jim Bendis of Bendistillery The ranchers -- the Pickard and Boyer families of Oregon's Country Natural Beef The fisherman -- Lars Robison of Dockside Charters The winemaker -- Lynn Penner-Ash of Penner-Ash Wine Cellars

Lars Robison looks fine but did Gabriel Rucker take his Dramamine?

Lars Robison looks fine but did Gabriel Rucker take his Dramamine?

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Tags: Food Event, Food Product, Northwest Beer, Oregon Coast, Oregon Farms, Pacific Northwest Beer, Portland DIY, Portland Meat, Portland Seafood
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