Features

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…


A Journey to Market

by RANDY YOCHUM, Supervisor of Perishables Departments, Newport Avenue Market “Oh my God! This is delicious… You should sell this!” How many times have you heard these words coming from the mouths of friends and family? How many times have you thought to yourself, “I’d sure like to do something bigger with my working life; But I just don’t know the steps that it takes?” Those are a couple of pretty daunting questions, and it…


Organic Lawn Renovation

by TISHA FARRIS of Central Oregon Lawn Center In our last article we discussed aerating and thatching one’s lawn to relieve compaction and increase air, water, and nutrient intake to the soil. We recommend doing this combo once in the spring and once in the fall. Alas, there is more to the story if you want a full and vibrantly green lawn in the Central Oregon region. The first ingredient to the recipe for a…


Organic?

by Kathi Miller, Fresh Start Farms The shorter the distance between where your food was grown and you, the better for your health and the health of the planet. The fewer people involved in getting your food from field to your mouth, the healthier for all concerned in that effort. In 2000, or there about, the great green organic seal arrived on our food. We started to have trust in a green sticker — the…


7 Step Guide To Buying A 1/4 Beef

by Jessica Oddo, Mt. Shasta Wild LLC Wild Foraged Beef at the Base of Mt. Shasta So you’re ready to eat healthy, do it affordably and have new cooking inspirations but are intimidated by the thought of how to go about buying a quarter beef. If every reference or website you read adds to the confusion then follow the simple steps below. 1. Freezer Space “How much freezer space do I need?” is a common…


Are You Supporting Local?

What Everybody Ought To Know About Supporting Local Farms by Elizabeth Weigand Owner, Agricultural Connections We are in an era of abundant information with options and choices at our fingertips. Nearly everything, including how we shop for food, gives us reign of choice. With so much choice, what is the tipping point that leads to final decisions: convenience, price, selection, aesthetics, relationship, size, health, shelf life, familiarity, or flavor? There is a motive driving our…


What Do YOU Have to Trade?

HomeSpun Magazine is working to bring in experts to teach you how to grow your own food and cook it. I find that when people grow their own food they often have more than they can use, that they either give away or it goes to waste. What if there was a way to bring gardeners together, or producers of any sort, to trade their surplus with? This might allow one family to specialize in…


Wake Up Central Oregon Gardeners!

by Robin Snyder Tumalo Garden Market Okay, its February in Central Oregon. The weather is changing. We may have warm enough days to work the soil, but the nights are still freezing. It is time to be thinking about prepping your soil and planting. Here are the important things to consider. Start from the Ground Up — Test Your Soil Everyone needs fuel. Plants as well as humans. Plants need an adequate level of nutrients…


Melvin’s by Newport Avenue Market

Connections & Commitment Go Beyond Groceries When the stars aligned last September for Newport Avenue Market to purchase Sisters’ beloved store, Melvin’s, it just made sense. After all, Newport Avenue Market has been Bend’s beloved, locally owned (and now employee owned), specialty grocery store since 1991. Previously owned by Sisters residents Melvin and Sandee Herburger, Melvin’s is clearly well-aligned with Newport’s commitment to offering high-quality and local products. It’s no secret both stores know a…


My Journey To Becoming a Locavore Advocate

My journey to co-founding Food4All was a long and circuitous path. Some of the inspiration came from being a first time father. Another was my life situation, a tech guy taking a break from technology with 2.5 acres and irrigation rights that needed to be managed. Being married to an athlete who saw nutrition as a competitive advantage was another motivation. All this factored together to blossom me from a city slicker into a complete…