Features

The Blank Page

by Brian Kerr, Executive Chef, Deschutes Brewery & Public House What could possibly be more daunting, or more exciting, than a blank sheet of paper? That is how I feel when theses cold weather months come to the Central Oregon region; what am I going to serve? What do I cook for family? How far do I want my food to travel before it gets to me? Can I really live without tomatoes for six…


Greenhouse Considerations for Central Oregon

by Ash Baugher of Against The Grain Carpentry Whether you are an accomplished gardener or an up and coming aspiring one, you know one thing, it is not as easy as they make it look on Pinterest. Especially here in Central Oregon. As beautiful as it is and with all of our sunshine, one may think growing a thick lustrous garden to be no sweat — but that couldn’t be farther from the truth. We…


Hydroponic Systems

by Ashley Beaudoin, Owner of Bend’s Indoor Garden Station (B.I.G.S.) Did you know 80 percent of all cut flowers and herbs in your local store are hydroponically grown? Did you know that a plant will spend over 50 percent of its energy rooting through soil to find oxygen and nutrients? When you are in control of all the growth factors, you are rewarded by twice the growth rate, higher yields and blooms! Before you dive…


Everything gets a Sauce

by Brian Kerr, Executive Chef, Deschutes Brewery & Public House I recently had surgery on my shoulder and was out of work for over a month. I didn’t just sit around idly wasting my time though, I took the opportunity to venture out into our city to try out some of the great burgers at various locations. I was really impressed by several of them, including those restaurants that say they serve the world’s best…


Learn About Farming  & Food in Central Oregon

from Local Author Sara Rishforth Sara Rishforth released Bend Food: Stories of Local Farms and Kitchens on June 25, 2018, going behind the scenes to present the story of the local farm-to-table movement. Tell us about your latest book, Bend Food: Stories of Local Farms and Kitchens. It’s about the thriving farm-to-table movement here in Central Oregon. Each chapter highlights a different farm, chef, food-related business or organization such as High Desert Food & Farm…


10 Commandments of Grilling

by Brian Kerr Executive Chef, Deschutes Brewery & Public House If, for you, this past week was anything like mine, you probably looked reluctantly at your oven and stovetop and immediately resented having to cook a meal indoors. Boiling water, hot burners, radiating ovens, then the steaming dishwasher… all of it evilly designed to raise the temperature in your home to resemble an unbearable, sweltering sauna. Perhaps you are a creature of habit, or have…


Valuing Community, One Plate At A Time

by RYAN MOEGGENBERG Why is it that people buy local? I have found that there are many reasons that people work harder to support local brands. According to a 2017 survey of the Economic Impact of Local Food Producers in Central Oregon, found on the High Desert Food and Farm Alliance website, Economy, 28 farms and ranches generated $1.5 million in sales. The study also mentioned that 97 percent of sales stayed in the local…


Eating with the Season

by ELIZABETH WEIGAND Owner, Agricultural Connections Eating with the seasons is more than just a trendy idea. It’s the best way to support local since what’s local is inherently in season (or vice versa?). So much can be gained by paying attention to and caring about what’s in season. It makes food a journey, an event, a celebration and a teacher. These are some of the things we gain by eating with the seasons: Inherently…


Boundless Farmstead

by RYAN MOEGGENBERG Boundless Farmstead is a new Central Oregon farm, starting their first full year already committed to supply fresh food to 30 CSAs plus contracts with local restaurants and Agricultural Connections for distribution. Jackson’s Corner alone is buying 400-500 lbs of potatoes per week from Boundless owners David Kellner-Rhode and Megan French. Megan and David showed Marcee and I around their new operation at the family farm on Walker Road in Alfalfa at…


Dishing Local Bounty to Raving Local Fans

by BRIAN KERR, Executive Chef, Deschutes Brewery & Public House I was working for a worldwide restaurant chain for ten years and was becoming disillusioned with their practices in menu development and the way they treated their staff — two things that are very near the core of my philosophies. When I began work there in the early 2000’s it was still a very large company but it had a mom and pop senior management…