tag:blogger.com,1999:blog-68816354681220748352024-02-18T19:05:11.743-08:00Living Culture Onlinefood and farming news from Oregon's Willamette ValleyNate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.comBlogger317125tag:blogger.com,1999:blog-6881635468122074835.post-27505283646025656602016-01-09T13:50:00.002-08:002016-01-09T13:50:39.946-08:00Living Culture TV<div dir="ltr" style="text-align: left;" trbidi="on">
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Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-79334019844867642182013-09-15T14:06:00.001-07:002013-11-16T11:38:47.726-08:00Dinner at the Rafns' is open to the public at new venue<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmm7Tll-lX72eW0mqpTX_RUVJ8TW4PtymX8FCS1gD5NrpuZZR-PhfG6vcyD9JLzgAjfF3XXVxOEZTsZafhjwMdyKmZbTsaysoKhXtRg24po-ZB66DbkKy5yFI8F8Ukrzlm_pZag0CVwqE/s1600/pic-560-table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmm7Tll-lX72eW0mqpTX_RUVJ8TW4PtymX8FCS1gD5NrpuZZR-PhfG6vcyD9JLzgAjfF3XXVxOEZTsZafhjwMdyKmZbTsaysoKhXtRg24po-ZB66DbkKy5yFI8F8Ukrzlm_pZag0CVwqE/s400/pic-560-table.jpg" width="400" /></a></div>
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<b>Salem, OR</b> - After a five month hiatus, Salem's underground supper-club will return at a new venue. Dinner at the Rafns' is now a regular event at Rafns' Local Foods, a new grocery shop in downtown Salem owned by Nate and Rochelle Rafn. While the farm-to-table concept remains the same, the dinners are now open to the public for the first time.<br />
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In 2006, Nate launched Dinner at the Rafns' as an invitation-only supper-club operated inside his modest South Salem home. Nate and Rochelle married in 2011 and together they moved the supper-club to West Salem, where they would host monthly dinners for up to 39 guests. Each dinner featured a local farmer or artisan who's products formed the foundation of the evening's meal. Dinner at the Rafns' developed a loyal following and regularly booked-up weeks in advance.<br />
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Based on their success with Dinner at the Rafns' and the relationships they had built with dozens of local farmers, Nate and Rochelle decided to take the leap and start their own legitimate restaurant. In June of 2013 they opened Rafns', a local deli and grocery shop dedicated to sourcing the finest foods from right here in Oregon.<br />
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<a href="http://www.rafns.com/2013/09/dinner-at-rafns-is-back.html" target="_blank">Visit www.rafns.com for more information</a>.</div>
Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-84946074997088028012013-06-04T08:48:00.003-07:002013-06-04T08:50:46.619-07:00Backyard Roots book signing at 13th Street Nursery<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u>Book Signing </u></b><br />
Saturday June 15th, 3-6 pm<br />
13th Street Nursery<br />
1298 13th St. SE Salem, OR<br />
503-363-4670<br />
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Meet photographer Lori Eanes, author of <a href="http://www.backyardrootsbook.com/" target="_blank">Backyard Roots</a>, and <a href="http://www.youtube.com/watch?v=bzc13VxZogY" target="_blank">Barbara Palermo</a>, Salem's own "Chicken Lady", at this fun event!</div>
Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-20312004394140679002013-05-21T16:44:00.000-07:002013-05-21T16:44:33.243-07:00From washing dishes to perfecting them<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://salemis.org/2013/05/rafn/" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQizfswhrOys1X58J9izg-BwN9txw_zHpC08mzpJqQMADisUP9bJ6MV7N0EqY-xkEfg2F1OHUiuNVmIZa5dI6Oil3t44oJF260OlUKyft_6n5cHqvBBGJVwlDMChN_sDKcKWz4n9G7is/s1600/pic-i-eat-local.jpg" /></a></div><br />
We are delighted to be featured in the new online magazine, Salem Is. Here's a link to the <a href="http://salemis.org/2013/05/rafn/" target="_blank">article</a>.</div>Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-76542532228089105372013-05-05T11:18:00.000-07:002013-05-06T20:04:43.493-07:00Rhubarb compote<div dir="ltr" style="text-align: left;" trbidi="on">
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by Nate Rafn<br />
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Rhubarb is a tart, fibrous vegetable that is often used in pies and other desserts. When cooked with sweet fruits, rhubarb provides balance and complexity. Avoid eating the leaves, as they are toxic.<br />
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In Oregon, rhubarb is typically harvested in May and June. <br />
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<a name='more'></a><u>Rhubarb Compote</u> - makes 3.5 cups <br />
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2 lbs. rhubarb (yielding 6 cups, chopped)<br />
1 1/4 cup sugar<br />
1/4 cup water<br />
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Chop rhubarb into 1/4-inch pieces. Combine chopped rhubarb with sugar and water in a heavy-bottom sauce pan. Bring to a boil. Reduce heat and allow mixture to simmer uncovered for about 5 minutes, stirring occasionally. Cook until rhubarb is tender but not mushy.<br />
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Store compote in the refrigerator. Serve cold with vanilla ice-cream, bread pudding, or yellow cake.<br />
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<span style="font-size: large;"><b><u>Related Links</u></b></span><br />
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<a href="http://livingcultureonline.blogspot.com/p/recipes.html">More Recipes from Living Culture</a><br />
<span style="color: #666666;">www.livingcultureonline.blogspot.com</span></div>
Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-25803278426581040402013-04-11T01:01:00.000-07:002013-04-11T01:02:39.949-07:00Willamette University's Institute for Continued Learning: Additional research on Oregon's meat industry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://livingcultureonline.blogspot.com/2013/04/willamette-universitys-institute-for.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30YWYviiK9XPkxCCoPhx9J-jUpo0xJByeISI88ExhoofH0mCMk57o92YX6QpXSn65Vz9oYZ4zg6gtCWkFUZ27gXU6Hedoa269H7ybHZ07tB3hyphenhyphen3znkaKHWt1Bj-Ei3AWaq2Y12vcu_vs/s1600/pic-willamette-university-l.jpg" /></a></div>
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<span style="font-family: Arial;">We'd like to thank Willamette University's <a href="http://www.willamette.edu/cla/programs/icl/" target="_blank">Institute for Continued Learning</a> 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:</span><br />
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<span style="font-family: Arial;"> <a href="http://livingcultureonline.blogspot.com/2013/01/local-sustainable-meat-industry-faces.html" target="_blank"> Salem Weekly: Local, sustainable meat industry faces big challenges</a></span></div>
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<span style="font-family: Arial;"> <a href="http://kmuz.org/wp-content/uploads/2013/02/MelMorn02192013Rafn.mp3" target="_blank"> KMUZ: Nate discusses meat industry on "Melanie In The Morning"</a></span></div>
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<span style="font-family: Arial;"> <a href="http://compost.css.cornell.edu/naturalrenderingFS.pdf" target="_blank"> Cornell University: Composting Livestock Mortality and Butcher Waste</a></span></div>
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<span style="font-family: Arial;"> <a href="http://www.hpj.com/archives/2009/apr09/apr27/Renderingplantsgonebutchert.cfm" target="_blank"> Animal Byproduct Composting at Lakeview Lockers</a></span></div>
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<span style="font-family: Arial;"> <a href="http://www.extension.org/mediawiki/files/f/f0/Animal_byproduct_technology_assessment_Oregon_2007.pdf" target="_blank"> Animal Byproduct Technology Assessment and Market Analysis: Options for Oregon</a></span></div>
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<span style="font-family: Arial;"> <a href="http://www.oregon.gov/ODA/docs/pdf/pubs/ff.pdf" target="_blank"> Oregon Agriculture: Facts and Figures</a></span></div>
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Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-3551608181266298382013-03-22T12:22:00.002-07:002013-03-22T12:22:22.495-07:00Broken Bread appeals to locavores in Salem<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieNDq7gidFyxEblALrJcD7c9UT6OJFQNXTqpjENjDUWWgf6rOIwnwdGmfMRLbkR7-u8KFqoq-1WLAq65c28Iu-3DtZDRjXZWcIwVilo58zD3Y2l_Mjk-XsMoqaXfjdkzneqbuinAH5QNk/s1600/pic-adam-high.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieNDq7gidFyxEblALrJcD7c9UT6OJFQNXTqpjENjDUWWgf6rOIwnwdGmfMRLbkR7-u8KFqoq-1WLAq65c28Iu-3DtZDRjXZWcIwVilo58zD3Y2l_Mjk-XsMoqaXfjdkzneqbuinAH5QNk/s1600/pic-adam-high.jpg" /></a></div>
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by Nate Rafn<br />
Salem Weekly<br />
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When Adam High opened <a href="http://www.eatbrokenbread.com/" target="_blank">Broken Bread</a> in the fall of 2011, he knew he wanted to source as many ingredients locally as possible. At the time, he was still in search of a reliable local producer of top-quality pork. His criteria was simple. The pigs should be raised ethically, but most importantly, he wanted to cultivate a strong relationship with the ranchers. In Adam's case, Jim and Wendy Parker at <a href="http://www.heritagefarmsnw.com/" target="_blank">Heritage Farms NW</a> fit the bill. <br />
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"First and foremost, I like the people growing [the pork]," says Adam.<br />
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Not only do the Parkers produce excellent pork, they do so in a <a href="http://www.youtube.com/watch?feature=player_embedded&v=aSfwyt7TGFM" target="_blank">humane and natural setting</a> just south of Dallas, Oregon. Heritage Farms NW raises Red Wattle Hogs and American Guinea Hogs, two breeds that the Parkers selected for their exceptional fat and flavor. <br />
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"The meat itself is a much deeper flavor," says Adam. "We get more comments on the pork than just about any protein we use because it's that much different from what folks are used to. It tastes like an animal that had to work for some of its food. It's got excellent marbling."<br />
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Adam is currently working with a whole leg of pork, which will yield far more than just the meat. He and his kitchen staff will use each and every portion of the leg, including the trim, the fat, and the bone.<br />
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"I'll trim the fat, grind that and render it down, and use the strained-off fat for cooking on the flat top or sautéing meat dishes," says Adam. "Then the cracklings go into the stock pot to help deepen the stock. The bones will go into the stock pot. I'll probably brine a couple chunks... and roast those into dinner service and carve off them. The hock will get braised down and we'll probably do pulled pork sandwiches at lunch time."<br />
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Of course, the main feature is the roasted leg meat, which Adam first soaks in a brine of smoked salt, water, and bay leaves. He then roasts the pork in the oven for a few hours just before dinner service. From there, the tender meat can be carved and served. <br />
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As the seasons change, each entree at Broken Bread will be accompanied by a revolving cast of local vegetables. Right now, Adam is in the middle of a transition period between the storage crops of last autumn and the fresh flavors of spring. For the leg, Adam creates a side dish of mashed root vegetables, cabbage, broccoli, carrots, and winter squash. The meat itself is served with pan juices and a vibrant quince marmalade.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDoEsXOhC7QmEGaBShj4GuQYSVwK2f64kVjZ6WG_cD44e3LQOHsl8evdOVWuOpFoQkWeSoOX72hsIwUFnnS9l7dkRGrQ134MNACnPwCCXez8Lh8uKBiVBR9B97du64_6qbsHbuu8-8Do/s1600/pic-hog-leg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDoEsXOhC7QmEGaBShj4GuQYSVwK2f64kVjZ6WG_cD44e3LQOHsl8evdOVWuOpFoQkWeSoOX72hsIwUFnnS9l7dkRGrQ134MNACnPwCCXez8Lh8uKBiVBR9B97du64_6qbsHbuu8-8Do/s1600/pic-hog-leg.jpg" /></a></div>
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"This time of year we are very limited," says Adam. "Roots and greens."<br />
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Although the pork dish is quite delicious, Adam insists that he doesn't deserve the credit. He is quick to point out all of the hard work done by Jim and Wendy Parker, the butchers at <a href="http://www.mtangelmeat.com/" target="_blank">Mt. Angel Meats</a>, and the pigs themselves. It's a humble position that echoes the menu at Broken Bread, which is primarily food-driven, as opposed to something that is purely fashionable or ornamental. The flavors speak for themselves.<br />
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According to Adam, the offerings at Broken Bread change fairly often, so don't expect to see leg of pork on the menu each time you visit. <br />
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"When I'm done with that hog leg, I'll call up and say 'What now?'" Soon thereafter, the Parkers will deliver another cut of meat. Perhaps tenderloin, a shoulder roast, or another leg. Either way, the pork that ends up on the plate is equally tasty.<br />
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"We're headed toward the same goal," says Adam, referring the Parkers. "That's a relationship I hope to have until I fall over."<br />
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<i>Nate Rafn is the executive producer of Living Culture, and creator of Dinner at the Rafns' supper-club. Learn more at <a href="http://www.livingcultureonline.com/">www.livingcultureonline.com</a> and <a href="http://www.dinnerattherafns.com/">www.dinnerattherafns.com</a>.</i></div>
Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-43708210483068036402013-03-10T13:48:00.000-07:002013-03-11T17:32:11.959-07:00Planting and harvest calendar from Oregon Tilth<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://livingcultureonline.blogspot.com/2012/03/planting-and-harvest-calendar-from.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtZvukdDhmrK2hhUyXwFFC5IVvYbfu_M-7lHkVFHR7Pf0olvrtsTqYhO-L8iyLUtZS7QkRpwe5wULnrcEP2Shn1T7-M_rU0xiyYkf14_dciyQNqXDern4r7C5JZbFtqxgOhdZIDiTOqQ/s1600/pic-tomato-450.jpg" /></a></div><br />
We'd like to pass along a great resource for all you gardeners out there. Oregon Tilth created a <a href="http://tilth.org/files/oec-1/the-toolshed/planting%20and%20harvest%20calendar.pdf/at_download/file" target="_blank">Planting and Harvest Calendar</a> with recommendations on 45 different vegetables and herbs. Several varieties can be planted as early as February and March.<br />
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Another excellent resource is the Territorial Seed Company <a href="http://www.territorialseed.com/catalog_request" target="_blank">catalog</a>. They have a wide selection of seeds and supplies, plus detailed information on growing and harvesting each crop.<br />
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Also, there are several businesses that offer garden-related products and services in the Willamette Valley. Please see our <a href="http://livingcultureonline.blogspot.com/2011/02/2011-spring-gardening-guide-for.html">Spring Gardening Guide</a> to find those near you.</div>Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-26756253413851350232013-01-24T17:48:00.002-08:002013-02-23T16:19:58.778-08:00Local, sustainable meat industry faces big challenges<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="http://livingcultureonline.blogspot.com/2013/01/local-sustainable-meat-industry-faces.html" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3-wEeLn-rDwBwkVeZeRb9nfYcIvr_bOFs6mFdHVbUuvnnYoHkNG6EMUeC4kFsMdyaLeHYcjnzKqEyhZCSgoP-3-ZYXF4uZwD9PFVVkTVKtHfVTKQCVEFTnPpzjC00MAVQlinvoCMjlw/s1600/pic-cattle.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cattle grazing on pasture in Polk County.</td></tr>
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by Nate Rafn<br />
<a href="http://www.willamettelive.com/" target="_blank">Salem Weekly</a><br />
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Pay a visit to any farmers' market in Oregon and you could easily assume that local ranchers are doing just fine. You might see your local pig farmer sitting at an attractive booth, interacting with customers and making sales. While it appears to be a rosy picture, Oregon's direct-to-consumer meat industry is actually dealing with several challenges that could put ranchers and slaughter facilities at risk.<br />
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<a name='more'></a><b>Slaughter Facilities in Oregon:</b><br />
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Oregon is home to just <a href="http://www.extension.org/sites/default/files/Oregon%20USDA%20slaughter%20plants%20Oct2012.pdf" target="_blank">9 United States Department of Agriculture (USDA)-inspected slaughter facilities</a>.<br />
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USDA-inspected establishments generally specialize in slaughtering or processing cattle, pigs, and lambs, although the volume and type of animals being processed varies from business to business. USDA inspection allows growers and processors to sell their meat products to the public. <br />
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According to a 2009 report by the Oregon Department of Agriculture (ODA), less than 5% of livestock raised in Oregon is slaughtered and processed here under USDA inspection. <br />
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Livestock represents $1.1 billion of Oregon's $5 billion agricultural economy. As of January 2011, <a href="http://www.oregon.gov/ODA/docs/pdf/pubs/ff.pdf" target="_blank">Oregon's livestock inventory</a> included 1.3 million head of cattle and calves, 670,000 dairy and beef cows, 264,000 sheep and lambs, and 13,000 hogs.<br />
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Jerry Gardner, Business Development Manager with ODA, would like more of Oregon's livestock to be slaughtered and processed locally. <br />
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"The fact is, four meat processors slaughter about 80% of all U.S. steers and heifers," says Gardner. "Improvements in technology... have made it possible to efficiently process large numbers of animals. Small-scale meat processors have not been able to compete."<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97WBzKiqESQE7ftferIO00WblB_yYSDmTuEYsRGeroQ72AYOIygxwZ_9-xEWY-Vahh7kjHZLfbuxntstZjyogjLGvvfJdsYHBzskl9RusxV8TOoE_flZfYw5fCB02mw_AhO-YiqYvr3I/s1600/pic-butchers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97WBzKiqESQE7ftferIO00WblB_yYSDmTuEYsRGeroQ72AYOIygxwZ_9-xEWY-Vahh7kjHZLfbuxntstZjyogjLGvvfJdsYHBzskl9RusxV8TOoE_flZfYw5fCB02mw_AhO-YiqYvr3I/s1600/pic-butchers.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The butcher shop at Pastaworks in Portland specializes in local beef and pork.</td></tr>
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<br />
According to Gardner, Oregon's meat processing capacity is unable to match the volume of livestock produced by the state's ranchers.<br />
<br />
"Oregon slaughter facilities probably process about 40,000 head per year," says Gardner. "That is about two weeks worth of production for larger plants in the mid-west."<br />
<br />
With most slaughter facilities and butchers maxed out, Jim and Wendy Parker are forced to schedule their animals weeks in advance.<br />
<br />
The Parkers own and operate <a href="http://www.heritagefarmsnw.com/" target="_blank">Heritage Farms NW</a> in Polk County. They raise heritage breed pork for local restaurants and individual customers. According to Jim and Wendy, their pork business is a complex balancing act. <br />
<br />
Wendy mentions high transportation costs, long hours to make deliveries, and scheduling with overbooked slaughter facilities as primary challenges.<br />
<br />
"Currently there are less than five of these processors in Western Oregon that will work with small farmers and all of them require hours of driving time to get there and back," says Jim Parker. "All of them currently seem to be at capacity."<br />
<br />
B and D Meats, a USDA-inspected slaughter facility in Roseburg, Oregon, shut down last July. Gardner believes the closure was caused by a need for facility upgrades and insufficient cash to pay for them. Fortunately, B and D Meats is still operating it's retail storefront.<br />
<br />
However, the Roseburg closure has had a ripple effect throughout the Willamette Valley. With one less USDA-inspected meat facility operating in the area, other slaughterhouses have to pick-up the slack, while small-scale ranchers, like the Parkers, are encountering long waiting periods to get their animals butchered. <br />
<br />
The Parkers' complaints are echoed by David McKibben, cattle rancher and co-owner of <a href="http://www.mckranch.com/" target="_blank">McK Ranch</a> in Dallas.<br />
<br />
"We have to work with processors who are over-scheduled and have the USDA breathing down their backs all the time," says McKibben.<br />
<br />
The view among many small-scale ranchers and meat-packers is that USDA regulations are simply too burdensome to promote a healthy local meat industry.<br />
<br />
Lauren Gwin, Research Associate at OSU, says that these perceptions are long-standing and far older than the local food movement.<br />
<br />
"First, there are certainly individual inspectors out there who can be difficult to work with, and smaller plants don’t often feel empowered to question or appeal decisions, even though they can and should," says Gwin. "Second, yes, regulations can be complex, but there are many small plants around the country who are handling them well enough. They are just a cost of doing business." <br />
<br />
Food safety requirements are not going to ease up, says Gwin. <br />
<br />
<b>Rendering Capacity:</b><br />
<br />
On-farm livestock mortalities and meat processing byproducts are generally taken to a <a href="http://en.wikipedia.org/wiki/Rendering_(animals)" target="_blank">rendering</a> plant, where they are converted into stable, value-added products such as tallow and bone meal.<br />
<br />
Since the 1960s, Oregon has had two rendering plants that largely handled animal mortality and meat processing byproducts resulting from butchering of livestock and game. <a href="http://www.extension.org/mediawiki/files/f/f0/Animal_byproduct_technology_assessment_Oregon_2007.pdf" target="_blank">Redmond Tallow and Southern Oregon Tallow both closed in 2006</a>. <br />
<br />
The closures were due to several factors, including an inability to modernize equipment, low prices following a "mad cow" scare in 2003, and a failure to achieve needed economies of scale.<br />
<br />
With no rendering plants currently operating in Oregon, slaughter facilities and meat processors have two options for disposing of animal byproducts. <br />
<br />
Materials are currently being shipped to rendering plants in Washington State, Idaho, and Northern California. This is largely seen as unsustainable, due to increasing fuel costs.<br />
<br />
Landfill disposal of animal byproducts is allowed at approximately 13 locations in Oregon. This is also a short-term solution that Oregon's Department of Environmental Quality is working to address.<br />
<br />
The expansion of rendering capabilities throughout the 20th century was responsible for the profitable utilization of animal byproducts. Without modern rendering technologies, America's massive meat industry would not exist as we presently know it.<br />
<br />
For Oregon's sustainable meat industry to thrive, we need in-state rendering to make it happen.<br />
<br />
<b>Moving the Industry Forward:</b><br />
<br />
The numbers from ODA suggest that most of Oregon's cattle ranchers are selling livestock "on the hoof" to companies that operate slaughter facilities and feedlots outside state lines. Jerry Gardner calls these ranchers "price takers," a term that is not inherently good or bad. It just means that prices vary and ranchers don't have much say in it.<br />
<br />
David McKibben was a "price taker" for many years, running a cow-calf operation. <br />
<br />
"Cow-calf did not produce enough annual income to meet the expenses of the farm," says McKibben. "Direct market allows us greater flexibility to derive more income per beef. We are not at the mercy of the cattle buyer."<br />
<br />
Direct marketing offers its own unique demands. But it gives ranchers in Oregon an opportunity to increase their profit margin. <br />
<br />
"Consumers are the key ingredient," says Jerry Gardner. "Unless consumers are willing to seek out locally produced and processed meat products, and unless they are willing to pay for this service, small-scale meat processors will struggle to compete. A certain segment of the population is willing to support local producers and processors. This segment is small but growing."<br />
<br />
Jim Parker sees the deficiency in local USDA-inspected meat processing as part of a transition period in a broader movement favoring local foods.<br />
<br />
"When our meat industry started going to [feedlots], the need for local processors went away," says Parker. "Now with the 'buy local' movement growing... we have maxed out the few processors that are still around. If we are to continue to buy local we also need to be able to process local in order to keep costs down."<br />
<br />
In the meantime, Jerry Gardner is working with entrepreneurs who are interested in Oregon's meat industry. Lauren Gwin does the same, working with OSU on a <a href="http://www.nichemeatprocessing.org/" target="_blank">website that provides detailed information on the business of meat processing</a>.<br />
<br />
<i>Nate Rafn is the executive producer of Living Culture, and creator of Dinner at the Rafns' supper-club. Learn more at <a href="http://www.livingcultureonline.com/">www.livingcultureonline.com</a> and <a href="http://www.dinnerattherafns.com/">www.dinnerattherafns.com</a>.</i></div>
Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com1tag:blogger.com,1999:blog-6881635468122074835.post-11545018333873673552013-01-22T10:48:00.000-08:002013-01-24T19:45:06.204-08:00Peanut Butter Oatmeal<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://livingcultureonline.blogspot.com/2012/01/peanut-butter-oatmeal.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyX2LM0Ees_guUE8MPi362F_8buCwL6s0IDX9lCBlFF6LJTN6xZCT5S6yH0DhJDW1rNepFenOssW1LHEOIiLDJ7LnFbXhsMxIcjUaQ7ZUFYpa8xUFEt4wkYf9zXdbuajPSMDZW5Du006c/s1600/pic-peanut-butter-oatmeal.jpg" /></a></div>
<br />
by Nate Rafn<br />
<br />
When I was a child, my mother would make Peanut Butter Oatmeal for breakfast on "snow days" when the schools were closed. My siblings and I grew accustomed to eating this rich porridge <i>only</i> on days when it would snow. And because it doesn't snow very often in the Willamette Valley, Peanut Butter Oatmeal became a rare treat. To this day, I maintain this tradition in my household.<br />
<a name='more'></a><u><br />
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<u><u><object style="height: 400px; width: 500px;"><param name="movie" value="http://www.youtube.com/v/15XqYuoedGc?version=3&feature=player_detailpage"><param name="allowFullScreen" value="true"><param name="allowScriptAccess" value="always"><embed src="http://www.youtube.com/v/15XqYuoedGc?version=3&feature=player_detailpage" type="application/x-shockwave-flash" allowfullscreen="true" allowScriptAccess="always" width="500" height="400"></object></u></u><br />
<u><u><br /></u></u></div>
<u> Peanut Butter Oatmeal</u> - serves 4<br />
<br />
1 cup rolled oats<br />
1 cup whole milk<br />
1 cup water<br />
1/8 tsp. salt<br />
1/2 cup dark brown sugar<br />
1/2 cup organic peanut butter<br />
fresh fruit and toast (optional)<br />
<br />
Set a 2-quart pot over medium-high heat. Add milk, water, salt, oats, and brown sugar. Allow the pot to boil uncovered, stirring occasionally. Add the peanut butter, one scoop at a time. Stir until peanut butter is evenly distributed. Continue cooking until thickened. Taste the oatmeal to make sure the grains are tender. Serve the finished oatmeal immediately with optional fruit and slices of buttered toast. Enjoy. <br />
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Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com1tag:blogger.com,1999:blog-6881635468122074835.post-60670116989842030252013-01-19T17:54:00.000-08:002013-01-19T17:55:44.709-08:00Chef Steve Morton talks food on KMUZ<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://livingcultureonline.blogspot.com/2013/01/chef-steve-morton-talks-food-on-kmuz.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVZTvP9tJsf766LAJYCAMB6_PcJ6PYVKI5LPN4W_aVPBWUzBAxhO3QMbBH9BVcIyvM-nIdbI0A7jl5frlOTUPh6T3wJnEHJj_urkPUp0-wgzrbt-zEuu8rOUpQ63utd16KtZqA5loZVo/s1600/pic-steve-morton.jpg" /></a></div>
<br />
Chef Steve Morton was a recent guest on <a href="http://www.kmuz.org/" target="_blank">KMUZ</a>'s Melanie In The Morning. Morton is a life-long Salem resident. He worked at several restaurants in town, and owned Morton's Bistro in West Salem for 22 years. He now works for Marion-Polk Food Share. <a href="http://kmuz.org/wp-content/uploads/2013/01/MelMorn12112012.mp3" target="_blank">[Listen to the full interview]</a></div>
Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-68782284836888796082013-01-14T18:36:00.001-08:002013-01-14T18:38:30.528-08:00Local Food Connection at Lane Community College<div class="separator" style="clear: both; text-align: center;"><a href="http://livingcultureonline.blogspot.com/2013/01/local-food-connection-at-lane-community.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VFljclu4VkovlRADiA5HXszmjhhCGFmZ5PO_ODWQthAPPBUacniL_3Mn6x2QD36cQdvyByCCBFhpGrrJSXQ275b0QdBN6Dw7M4xCMaIPPNTKN69LQsuhTUwnYptSa6haq8LXD36nGZo/s1600/pic+local+food+connection.jpg" /></a></div><br />
The 7th annual Local Food Connection will be held on Monday, Feb 4th 2013 from 8:30am to 4pm at Lane Community College in Eugene. This event gathers about 250 local farmers, ranchers, fishermen, and area food buyers under one roof.<br />
<br />
The Local Food Connection aims to facilitate new business connections through networking sessions, educational workshops, and a vendor trade show. The theme of the 2013 conference is Values Added: Celebrating the Values of Our Local Food System.<br />
<br />
The event will include a gourmet lunch, with all-local ingredients donated by event attendees and prepared by the Lane Community College culinary arts program. Workshops will feature panelists representing producers, food buyers and distributors, municipal agencies, and area nonprofits. Topics this year include food carts, value-added products, and emerging markets for fisheries, among others.<br />
<br />
For registration information and complete descriptions of workshops and conference itinerary, visit <a href="http://www.localfoodconnection.org/" target="_blank">www.localfoodconnection.org</a>.Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-29632574474890089072013-01-13T11:39:00.001-08:002013-01-13T11:42:27.273-08:00Ron Hays leaves Marion-Polk Food Share<div class="separator" style="clear: both; text-align: center;"><a href="http://livingcultureonline.blogspot.com/2013/01/ron-hays-leaves-marion-polk-food-share.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVuqMTyODJOq47xPOGeHKDJvURaMl8g01ppYJTERFSE5cD_4dnFhckgajqg6YD12WPe1Ngp5haiyk9QHb5LEghRgbvIaG7iyVSB70IeKc0ZwFgKxe65TdLULq4gWrLuMEWQmQMqIe8vI/s1600/pic-ron-hays.jpg" /></a></div><br />
The president of Marion-Polk Food Share (MPFS) has announced that he will step down on January 31st 2013. Ron Hays joined Marion-Polk Food Share in 2005. Since then, he has guided the non-profit in improving the quantity and quality of the emergency food supply, and implementing programs that address hunger and poverty at their roots. Hays also spearheaded projects that added $2 million in improvements to the Salem warehouse, including construction of the Community Kitchen and Community Repack Center.<br />
<br />
"The time is right for me to make this change. MPFS is a healthy, strong organization <br />
with a great staff, board, thousands of dedicated volunteers and a highly qualified Leadership Team," said Hays. "I am confident that MPFS will continue to be one of the best food banks in the state and, in my opinion, the nation. I am very grateful for the many partners that make up the MPFS community: our donors of food, funds and time; our 100 partner agencies on the front lines of hunger-relief; and all who work with us to find and implement lasting solutions to hunger."<br />
<br />
The Marion-Polk Food Share Board of Directors has formed a selection committee to find a replacement for Hays. Until then, the Board has asked the management team to serve as interim leadership for the organization.<br />
<br />
Hays has accepted a position with the Department of Mission Advancement, providing assistance to local nonprofits.<br />
<br />
Marion-Polk Food Share is a nonprofit, charitable organization that works to help <br />
alleviate the suffering of hunger among low-income families and to develop lasting hunger solutions. MPFS helps one in five households fend off hunger by distributing food from a variety of sources through a local network that includes 100 partner agencies. For more information, visit <a href="http://www.marionpolkfoodshare.org/">www.marionpolkfoodshare.org</a>.<br />
<br />
Ron Hays and the MPFS Community Gardens Program on Living Culture:<br />
<br />
<div style="text-align: center;"><iframe allowfullscreen="allowfullscreen" frameborder="0" height="400" src="http://www.youtube.com/embed/lFWh0__hWDs?feature=player_detailpage" width="500"></iframe></div>Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-61982318065137064582013-01-04T10:17:00.000-08:002014-02-18T16:29:44.190-08:00Meat buying clubs in the Willamette Valley<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://livingcultureonline.blogspot.com/2012/01/meat-buying-clubs-in-willamette-valley.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4wDzzOwvmnlDb4eRsz5A8TGtSsHiQ_o6S2Eekt26XaFzPB6LIZSSYVERhhx8ZkbC32Hi_EOqy__FqnmlPqi69TuG24dIG3TW4Q7nVwRx3uz-AFpDXYAki6ms_HzJQwGfyf0LDfS0kxk/s1600/pic-buying-club.jpg" /></a></div>
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<br /></div>
Buying clubs are an effective way for ranchers to sell meat products directly to customers who don't live near the farm. Customers typically place orders via email and pick up their products at a designated time and location. Buying clubs usually operate year 'round.<br />
<br />
<a name='more'></a>Please contact these farms for specific information on prices and drop sites.<br />
<br />
<a href="http://www.aftonfieldfarm.com/" target="_blank">Afton Field Farm</a><br />
541-738-0127<br />
3385 SW 53rd St. Corvallis, OR<br />
Products: grass-fed beef, lamb, poultry, oak savanna pork, egg, honey<br />
Drop Sites: Portland, Tigard, Lake Oswego, Salem, Eugene<br />
<br />
<a href="http://www.harmonyjackfarms.com/" target="_blank">Harmony JACK Farms </a><br />
503-767-2174<br />
41154 Ridge Dr. Scio, OR<br />
Products: organic beef, pork, goat, chicken, eggs<br />
Drop Sites: Albany, Eugene, Portland, Salem<br />
<br />
<a href="http://www.mckranch.com/" target="_blank">McK Ranch</a><br />
503-623-6214<br />
3415 Ballard Rd. Dallas, OR<br />
Products: grass-fed beef, lamb, chicken, eggs<br />
Drop Sites: Salem, Corvallis, McMinnville, Dallas<br />
<br />
<a href="http://www.swmeats.com/" target="_blank">Sweet Home Meats</a><br />
Products: holistically raised beef, lamb, goat, pork and chicken<br />
Drop Sites: Albany, Corvallis, Eugene, Oregon City, Portland, Salem</div>
Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com1tag:blogger.com,1999:blog-6881635468122074835.post-50978873065846184422013-01-01T13:04:00.000-08:002013-01-05T13:26:06.715-08:00Northwest meats and produce available in the winter<div class="separator" style="clear: both; text-align: center;">
<a href="http://livingcultureonline.blogspot.com/2011/01/northwest-meats-and-produce-available.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzNFBT8w2-tRZJEh4nVN1XiQ0ExHkPoB50RFTKZEjMtecwfEJaSe02DbsZyAxgeneR0zd1uE29KbQTT7P7Qzgrgcyud3kD4wTqiWb_svvOkXKmBhJdiU-ROcTNJex9InezVs3GTEPStPI/s1600/pic-beet-450.jpg" /></a></div>
<br />
With the main growing season behind us, it's important to remember that eating locally in autumn and winter is still possible. This simple guide will help you plan your meals.<br />
<br />
If you're not sure where to find a specific product, please <a href="http://livingcultureonline.blogspot.com/p/contact.html">contact us</a> for recommendations.<br />
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<a name='more'></a><u style="font-size: x-large;"><b>Dairy Products</b></u><br />
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Butter<br />
Cheese <br />
Fresh Milk<br />
<br />
<span style="font-size: large;"><u><b>Fruit and Nuts</b></u></span><br />
<br />
Apples <br />
Hazelnuts <br />
Pears<br />
Walnuts<br />
<br />
<span style="font-size: large;"><u><b>Herbs</b></u></span> <br />
<br />
Rosemary<br />
Sage<br />
Thyme<br />
<br />
<span style="font-size: large;"><u><b>Meat</b></u></span> <br />
<br />
Beef <br />
Bison<br />
Chicken (frozen)<br />
Chicken Eggs <br />
Duck Eggs <br />
Lamb <br />
Pork<br />
Rabbit (frozen) <br />
<br />
<span style="font-size: large;"><u><b>Seafood</b></u></span> <br />
<br />
Clams<br />
Dungeness Crab <br />
Mussels<br />
Oysters<br />
Red Snapper<br />
Ling Cod<br />
<br />
<span style="font-size: large;"><u><b>Vegetables</b></u></span><br />
<br />
Arugula<br />
Beans (dry) <br />
Beets<br />
Broccoli<br />
Cabbage<br />
Carrots<br />
Chard<br />
Garlic <br />
Kale<br />
Onions <br />
Parsnips<br />
Potatoes <br />
Spinach<br />
Turnips<br />
Winter SquashNate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-16063232933603927562012-12-13T13:04:00.001-08:002012-12-13T13:04:10.695-08:00Christmas Stollen at Cascade Baking Company<div style="text-align: center;">
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="350" src="http://www.youtube.com/embed/eesZoRrFoxg?feature=player_profilepage" width="500"></iframe></div>
Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-74891176143524257352012-12-08T12:41:00.003-08:002012-12-08T12:41:49.198-08:00McK Ranch featured in Edible Portland<div class="separator" style="clear: both; text-align: center;"><a href="http://edibleportland.com/past-issues/winter-2013/" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFDGRwqJnanW4k-Vn2CR1zdsqLjVNe1WtlEta4tL8ROXA-ofVX1laiYbno1f8g8_OT2nbKpEsi3glcJbSl3BbyrhQDNtVEGvvs6eJlinhxEHXmUr7U5BSIgfHMtOVz6IpHpySw7v1O5I/s1600/pic-edible-portland-12-12.jpg" /></a></div><div><br />
</div>Bette and David McKibben, owners of <a href="http://www.mckranch.com/" target="_blank">McK Ranch</a> in Dallas, appear in an article in Edible Portland's Winter 2013 edition. You can pick up a copy at <a href="http://edibleportland.com/pick-up-a-copy/" target="_blank">several locations</a> in the Portland area and Mid-Willamette Valley; or you can read it online, <a href="http://edibleportland.com/past-issues/winter-2013/" target="_blank">here</a>. The story begins on page 38.Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-37464587801466740012012-12-04T12:01:00.000-08:002012-12-05T19:32:12.257-08:00Christmas Card Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://livingcultureonline.blogspot.com/2010/12/christmas-card-cookies.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigHCtDVqULh9HV122jt2pKHDtlDV3DvTjLmu2R3-obEXGzyOeQ2b18iUcl9HZ1iyFCDgQIbntmXeJLwQAeZMf5S0b9dQKjYeZvD70_L0rFT0zoLc-LA06EsylgHJCgZwK9Ry0XetmoAE/s1600/Christmas+Cookies.jpg" /></a></div>
<br />
These cookies have been part of the Rafn family Christmas tradition for many years. I have vivid childhood memories of rolling out sheets of dough with my brothers and using cutouts of snowmen, maple leaves, and Christmas trees to shape the cookies.<br />
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<a name='more'></a>After the cookies are baked and cooled, they can be decorated with icing. They make nice gifts. This recipe is from the 1979 <a href="http://www.amazon.com/Better-Homes-Gardens-Homemade-Cookies/dp/0696011409">Homemade Cookies Cook Book</a> from Better Homes and Gardens.<br />
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<u>Christmas Card Cookies</u> - makes 6 dozen<br />
<br />
1 and 1/2 cups butter<br />
2 cups packed brown sugar<br />
1 egg<br />
4 cups all-purpose flour<br />
2 tsp. ground cinnamon<br />
1 tsp. ground nutmeg<br />
1/2 tsp. ground cloves<br />
1/4 tsp. baking soda<br />
decorator icing<br />
<br />
Cream butter and sugar; add egg. Beat until light and fluffy. Stir flour with spices and soda; add to creamed mixture. Mix well. Cover; chill until firm, about 2 hours.<br />
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On floured surface, roll dough to 1/8 inch thickness. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheet. Bake at 350 degrees until lightly browned, 8 to 10 minutes. Cool 1 to 2 minutes; remove to rack. If desired, decorate with icing.Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-68157453992344194102012-12-03T11:12:00.000-08:002012-12-18T23:48:49.074-08:00Teal Creek Farms to offer CSA shares in 2013<div class="separator" style="clear: both; text-align: center;">
<a href="http://livingcultureonline.blogspot.com/2012/12/teal-creek-farms-to-offer-csa-shares-in.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDJdaExHxazQ5FjvgOqzSSavXqbQPGittVmfPq9uTH8ETWolZ5ar9f8U4bmPyaWpErK8xU1FGzvzrW0rTtyAUC_zfe8tmdRoMJDS0OIxtsPC5jSjwSOhI4RhzjHrggypU_oTTlSPByok/s1600/pic-sloan-aagaard.jpg" /></a></div>
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by Nate Rafn<br />
<br />
After 10 years selling produce at <a href="http://www.salempublicmarket.com/" target="_blank">Salem Public Market</a>, Teal Creek Farms is shifting to a community supported agriculture (CSA) program.<br />
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They plan to offer 25 shares at $520 per share, initially. Customers who sign up for the CSA will receive a box of organic produce for 26 weeks, running from June to November.<br />
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"At the beginning and end of the season, our subscribers will enjoy plant starts as well as value added farm products like herbed vinegars, jam, pickles, paprika and braided onions," says Sloan Aagaard, co-owner of Teal Creek Farms.<br />
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The CSA approach helps farmers grow and harvest crops more efficiently, and it provides a reliable income for the season. CSA pick-up sites for Teal Creek Farms are likely to be in Falls City, Dallas, Salem, and perhaps other nearby locations.<br />
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"After 19 years of raising food year round, we felt a community supported agriculture structure would be an easy transition while keeping a face-to-face relationship with the local folks we are feeding," says Aagaard.<br />
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<a href="http://www.lifesourcenaturalfoods.com/" target="_blank">LifeSource Natural Foods</a> will continue to carry produce from Teal Creek Farms.<br />
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For more information on Teal Creek Farms' 2013 CSA program, contact Keith or Sloan at 503-623-6605 or tealcreekfarms@gmail.com.<br />
<br />
Teal Creek Farms on Living Culture:<br />
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</script>Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-10374631608502285832012-12-01T13:59:00.000-08:002012-12-01T14:04:34.170-08:00Butcher shop at Pastaworks offers good local meat selection<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://livingcultureonline.blogspot.com/2012/12/butcher-shop-at-pastaworks-offers-good.html" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTH8oENq1hjAgmb-KuJbTihAnv5I6bTeoQjsJFdyRBAzkrPQJjNvfG1fYx74uKyitnyXWGW5IEvbfi6f47s-N7nbV6Me162WMmRINDjb43VZQKVORc1WKkF7Pc7QlGYXfrwMmoyOf4sAE/s1600/pic-pastaworks-03.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Noah Grobart and Ben Stern specialize in local meats at Pastaworks.</td></tr>
</tbody></table>
<br />
by Nate Rafn<br />
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The Pastaworks butcher shop on Hawthorne Boulevard in Portland is operated by Noah Grobart and Ben Stern, two butchers who are young, yet highly skilled. Together, they break down whole pigs and primal quarters of aged beef, which are delivered weekly by <a href="http://www.eatoregonfirst.com/" target="_blank">Eat Oregon First</a>, a producer and distributor of several Oregon-grown food products.<br />
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The pork is from Payne Family Farms in Carlton; the beef is from The Basque Ranch, located about 30 miles south of The Dalles.<br />
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"We are a very European-style market where we work everything off of the whole carcass," says Grobart. "We're one of the few places in Portland that does that."<br />
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Indeed, many butcher shops these days work with sub-primal cuts, as it saves on labor costs and reduces a lot of waste. But there's something special about an old-fashioned butcher shop that sells a wide array of steaks, roasts, house-made sausages, and hard-to-find cuts such as hanger steak or petite tender. It's even better if the butcher can tell you where the meat comes from and how it was raised. Pastaworks hits on these points.<br />
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Grobart and Stern are still working to perfect their craft. But their differing backgrounds and respective skill sets are useful in their growth as butchers.<br />
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"We're kind of like 'The A-Team' of butcher shops," says Grobart. "We each have these different skills that we put together."<br />
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Grobart's experience is mainly with butchery, while Stern spent time in the restaurant industry.<br />
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"I started in kitchens," says Stern. "My last job was running a fairly fancy kitchen. The most challenging ingredient was always the meat. The more I learned about it, the more I wanted to learn."<br />
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Pastaworks has three locations in Portland. You can find Ben Stern and Noah Grobart inside the Meat Department at the Hawthorne store. For more information, visit <a href="http://www.pastaworks.com/" target="_blank">www.pastaworks.com</a>.<br />
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<b>Pastaworks</b><br />
3735 SE Hawthorne Blvd. Portland, OR 97214<br />
503-232-1010<br />
<br />
Hours:<br />
Monday through Saturday, 9:30am to 7pm<br />
Sundays, 10am to 7pm<br />
<br />
Christmas Eve, 9am to 4pm<br />
Christmas Day, Closed<br />
New Year's Day, Closed<br />
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Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-71137343190144516722012-11-25T12:00:00.000-08:002012-11-25T12:00:47.278-08:00Oregon farmer is one of nine finalists in "Faces of Farming and Ranching"<div style="text-align: center;">
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U.S. Farmers and Ranchers Alliance (USFRA) has chosen nine finalists in their “Faces of Farming and Ranching” contest. Brenda Kirsch, of <a href="http://www.oregonlive.com/environment/index.ssf/2012/03/father_hands_over_the_oregon_h.html" target="_blank">Kirsch Family Farms</a> in St. Paul, Oregon, is one of the finalists. Learn about all the farmers and ranchers in this contest by visiting the <a href="http://www.fooddialogues.com/faces-of-farming-and-ranching" target="_blank">USFRA website</a>. Voting ends on December 15th, 2012.<br />
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<br />Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com2tag:blogger.com,1999:blog-6881635468122074835.post-91063794546297406842012-11-24T11:34:00.000-08:002012-11-24T16:15:48.075-08:00Pumpkin Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="http://livingcultureonline.blogspot.com/2010/10/pumpkin-cookies.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvR0V7Z_pH6GmC_GpNtFmqh3xxS50W0x07VcGD_MU3loBGZmeN-6n-6vWuKVXXbznehjNMjGJX4yqRlbGLZURS8rC5KMmZqJA0Vqhnfig0K6A2AZGecLC50Fghnu2xkGi8IRYVFYDYB8/s1600/pic-pumpkin-cookies-450.jpg" /></a></div>
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With the arrival of autumn in the Willamette Valley, you've probably noticed pumpkins for sale at grocery stores and local farms. You might also have them growing in your garden.<br />
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Pumpkins are one of the most recognized seasonal indicators. When they ripen, you know that Halloween, Thanksgiving, and cool weather are on the way.<br />
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Pumpkins also remind me of a Rafn family tradition dating back three decades--- Pumpkin Cookies!<br />
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<b><span style="font-size: small;">About The Recipe</span></b><br />
<br />
Family recipes are an important part of the holiday experience. It gives children and adults alike an opportunity to engage and create something memorable. It is this custom that preserves family connections, and keeps us in touch with fond recollections of years past.<br />
<span style="font-size: small;"> <br />
Of course, every family is different. Visit the homes of friends and neighbors during the holidays, and you're likely to find baked goods derived from their respective ancestries.<br />
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My family enjoys a few holiday treats that have been selected for their taste and relevance to Danish or American culture. At the top of the list are homemade eggnog, Danish julekage, and Grandma's unusual, but tasty, pumpkin cookies.<br />
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My grandmother, Louise Rafn, was the first in my family to make pumpkin cookies. She originally found the recipe in a Church of Latter Day Saints Relief Society magazine. She liked the recipe so much, that she submitted it to the Salem 4th Ward Relief Society cookbook in 1979. It has been a popular treat in my household, and others in the Salem area Mormon community, ever since.<br />
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The recipe features two ingredients that are not often used in conjunction--- pumpkin and chocolate. While the two are not very good together as a couple, they relate just fine as long as you invite mutual friends to the party. <br />
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For example, pumpkins are often paired with dairy products and warming spices, like cloves and ginger. Likewise, chocolate and dairy make wonderful mates. In addition, chocolate also combines deliciously with spices like cinnamon, allspice, ginger, and cardamom. These spices highlight chocolate's depth of flavor, and its bitter-sweet, aromatic qualities.<br />
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<span style="font-size: small;"> The formula listed below produces a cookie that is subtly sweet, soft, and somewhat bread-like. Most of the moisture comes from the pumpkin puree. So be careful not to over-mix the dough.</span><br />
<span style="font-size: small;"><u><br /></u></span>
<span style="font-size: small;"><u>Best Pumpkin Cookies</u> - makes 25 cookies</span> <br />
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<span style="font-size: small;">0.5 cup butter, softened </span><br />
<span style="font-size: small;">1.5 cup sugar </span><br />
<span style="font-size: small;">1 egg </span><br />
<span style="font-size: small;">1 tsp. vanilla extract </span><br />
<span style="font-size: small;">0.5 cup nuts (optional) </span><br />
<span style="font-size: small;">1 cup raisins (optional) </span><br />
<span style="font-size: small;">1 cup chocolate chips </span><br />
<span style="font-size: small;">2.5 cup all purpose flour </span><br />
<span style="font-size: small;">1 tsp. baking powder </span><br />
<span style="font-size: small;">1 tsp. baking soda </span><br />
<span style="font-size: small;">0.5 tsp. salt </span><br />
<span style="font-size: small;">1 tsp. ground nutmeg </span><br />
<span style="font-size: small;">1 tsp. ground cinnamon </span><br />
<span style="font-size: small;">1 cup pumpkin puree (canned or prepared fresh) </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Preheat your oven to 375 degrees. Stir the butter to soften. Gradually add sugar and cream together until light and fluffy. Add egg and vanilla, and mix well. Sift flour, baking powder, baking soda, spices, and salt. Add dry ingredients to creamed mixture alternately with pumpkin. Beat after each addition until smooth. Fold in raisins and nuts (optional), and chocolate chips. Drop by rounded tablespoons on two greased cookie sheets. Bake each batch at 375 degrees for 10 to 12 minutes. Cool on a wire rack. Enjoy these cookies with a mug of eggnog! Note: These cookies freeze very well.</span><br />
<span style="font-size: small;"> </span>Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-931061047674923012012-10-31T16:42:00.000-07:002012-10-31T16:44:00.008-07:00Recipe contest to resurrect Thanksgiving tradition<div class="separator" style="clear: both; text-align: center;">
<a href="http://livingcultureonline.blogspot.com/2012/10/recipe-contest-to-resurrect.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dPPgp0evMMB_YU1ek9O6AZCSgpYc1LTdamqgnP2zxjPdCbzwk1HN-qKnes2mRYuGRTcybAal9rvaKJscChbX070kRsvY2t6iGDozKlImabiCGq98YWV2oxHE-86evHzzc88RNNI303c/s1600/pic-chevre.jpg" /></a></div>
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Fairview Farm Goat Dairy is holding a recipe contest to encourage the use of goat dairy products at Thanksgiving dinner.<br />
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Laurie Carlson, co-owner of Fairview Farm Goat Dairy in Dallas, Oregon, notes that the first Thanksgiving feasts at Plymouth Colony would have included goat milk products. Milking goats arrived on the Mayflower along with the Pilgrims. Cows did not arrive for at least four more years, so those early meals surely would have included goat milk to supplement the food obtained from the local natives.<br />
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To promote cooking with goat milk and cheese, Fairview Farm Goat Dairy has announced a recipe contest. They are looking for recipes that include goat milk, yogurt, or cheese. All entries need to be submitted by November 22nd 2012. Entries should be submitted via email to fairviewfarmdairy@yahoo.com. The contest winner will receive $250 worth of award-winning chevre. Visit <a href="http://www.fairviewfarmdairy.com/" target="_blank">www.fairviewfarmdairy.com</a> for details.<br />
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Fairview Farm Goat Dairy on Living Culture:<br />
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Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-10656268799217356232012-10-19T12:31:00.002-07:002012-10-19T12:34:21.755-07:00Cattail Creek Lamb up and running again<div class="separator" style="clear: both; text-align: center;"><a href="http://livingcultureonline.blogspot.com/2012/10/cattail-creek-lamb-up-and-running-again.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHuoXwRuuXumLieE4D90hZT05sE_Z17LSMwJiTFScsqJ95AK3FzYNwRUkLyZrfRmljpvEp7In2u5gozqt6ZqUMqEyRJ8YzAuUonaF6FNdFuUxlPG6ErSpqampHV_jFQFBa_-KxNG81d0/s1600/pic-cattail-creek-lamb.jpg" /></a></div><br />
We received word today that Cattail Creek Lamb is available once again.<br />
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In early 2011, John Neumeister, owner of Cattail Creek Lamb, informed us that his partnership with Rain Sheep Ranch had abruptly dissolved. In July 2012, Neumeister began retailing <a href="http://www.lavalakelamb.com/" target="_blank">Lava Lake Lamb</a> from Idaho. <br />
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Neumeister is now working with <a href="http://www.farmlandlp.com/" target="_blank">Farmland LP</a> and new farm manager, Mac Stewart, to bring Cattail Creek Lamb back to store shelves. <br />
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Cattail Creek Lamb now raises their livestock from birth at Vitality Farms in Corvallis, Oregon. The lambs are grass-fed, processed at a USDA-inspected facility, and dry aged for 6 days. You can find Cattail Creek Lamb at several grocery stores and restaurants in the Willamette Valley.<br />
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For more information about Cattail Creek Lamb, visit their <a href="http://www.cattailcreeklamb.com/" target="_blank">website</a> and <a href="http://www.facebook.com/CattailCreekLamb" target="_blank">Facebook page</a>.<br />
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<b><u>Cattail Creek Lamb on Living Culture:</u></b><br />
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</div><div style="text-align: center;"><iframe allowfullscreen="allowfullscreen" frameborder="0" height="360" src="http://www.youtube.com/embed/2TXrhKXlfds?feature=player_embedded" width="500"></iframe></div>Nate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0tag:blogger.com,1999:blog-6881635468122074835.post-17979464272160737692012-10-14T14:30:00.001-07:002012-10-14T14:30:53.466-07:00Food Day event brings local food and farmers to Lebanon, Oregon<div class="separator" style="clear: both; text-align: center;"><a href="http://livingcultureonline.blogspot.com/2012/10/food-day-event-brings-local-food-and.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GJ_zlgiiaOSBCTf7ZbyV5pafuxh5lt2J3-kcGybvuazALXPE-PhZ3QJyyq7ee2S5fHO8OJNy6dqC_e95cllQ2CF3T3HGTW2IiB6chmFbA0BXtVUoIw8aoKEIqEUmPfT-X0-ssOJgkyU/s1600/pic-food-day.jpg" /></a></div><br />
Ten Rivers Food Web’s East Linn Chapter is partnering with Samaritan Hospital and COMP-Northwest to bring Food Day back to Linn County.<br />
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<a href="http://www.foodday.org/" target="_blank">Food Day</a> is a nationally recognized celebration devoted to food security and the local food movement. On October 24th, communities all over the country will celebrate nutritious, locally-grown foods and the people who grow them.<br />
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Over 200 people attended last year's event in Lebanon, which featured several local vendors, including <a href="http://www.adaptiveseeds.com/" target="_blank">Adaptive Seeds</a>, <a href="http://www.openoakfarm.com/" target="_blank">Open Oak Farm</a>, <a href="http://www.willametteseedandgrain.com/" target="_blank">Willamette Seed and Grain</a> (Living Culture <a href="http://livingcultureonline.blogspot.com/2011/09/living-culture-episode-74-with.html" target="_blank">episode 74</a>), <a href="http://www.fragafarm.com/" target="_blank">Fraga Farm Goat Cheese</a>, and <a href="http://www.rainshadowelrancho.com/" target="_blank">Rain Shadow El Rancho</a> (Living Culture <a href="http://livingcultureonline.blogspot.com/2010/09/rain-shadow-el-rancho.html" target="_blank">episode 67</a>), among many others.<br />
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This year's event will have an apple peeling demonstration, grain grinding demonstration, and cooking tutorials with local produce. For more information, visit <a href="http://tenriversfoodweb.org/home/?p=11507" target="_blank">Ten Rivers Food Web</a>.<br />
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<b>Food Day 2012</b><br />
Wednesday, October 24th 2012, 4pm-6pm<br />
200 Mullins Drive, Lebanon OR 97355<br />
Admission: FREE<br />
Contact: Kate@tenriversfoodweb.orgNate Rafnhttp://www.blogger.com/profile/03714424333326205309noreply@blogger.com0