We'd like to thank Willamette University's Institute for Continued Learning for hosting our presentation on Oregon's meat industry. Here are some additional resources and research materials for those who want to dig a little deeper:
Subscribe to:
Post Comments (Atom)
Popular Posts
-
by T.C. Savage Cherry season is in full swing. July is National Ice Cream month, so try some cherry ice cream! Or, you can make this ch... -
by Nate Rafn Rhubarb is a tart, fibrous vegetable that is often used in pies and other desserts. When cooked with sweet fruits, rhubar... -
Noah Grobart and Ben Stern specialize in local meats at Pastaworks. by Nate Rafn The Pastaworks butcher shop on Hawthorne Boulevard i... -
by Nate Rafn When I was a child, my mother would make Peanut Butter Oatmeal for breakfast on "snow days" when the schools we... -
Will our green tomatoes ever ripen? I spoke to a woman yesterday who, in a kind effort to solve my problem, suggested removing all but one... -
Teal Creek Farms offers a wide variety of organic produce. Photo Essay by Nate Rafn Farmers' markets in Salem contribute greatly t... -
Debra Edwards and Stephen Perkins serve-up shortcake. by Nate Rafn Stop by Salem Public Market on Saturday, July 2nd between 8:30am an...
No comments:
Post a Comment