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 Nate Rafn I often hear from people who are looking for a reliable source of high quality, local pork. Oregon is home to dozens of pigs... -
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 Oregon is home to a wide array of edible mushrooms, both wild and cultivated. Wild mushrooms are often served at fine resta... -
Edible Portland is now accepting nominations for their 2012 Local Hero Awards. They are looking for inspiring organizations and individuals ... -
Cattle grazing on pasture in Polk County. by Nate Rafn Salem Weekly Pay a visit to any farmers' market in Oregon and you could ... -
The 2011 Northwest Permaculture Convergence is a 4-day event coming to St. Helens and Portland this month. A wide range of activities are p... -
by Nate Rafn Rhubarb is a tart, fibrous vegetable that is often used in pies and other desserts. When cooked with sweet fruits, rhubar... -
Salt Lake City Weekly just published an article about the Wasatch Cooperative Market, an organization that formed 2 1/2 years ago. The co-o...
No comments:
Post a Comment