Living Culture TV

Dinner at the Rafns' is open to the public at new venue

Salem, OR - 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.

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.

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.

Visit www.rafns.com for more information.

Backyard Roots book signing at 13th Street Nursery

Book Signing
Saturday June 15th, 3-6 pm
13th Street Nursery
1298 13th St. SE Salem, OR
503-363-4670

Meet photographer Lori Eanes, author of Backyard Roots, and Barbara Palermo, Salem's own "Chicken Lady", at this fun event!

From washing dishes to perfecting them

We are delighted to be featured in the new online magazine, Salem Is. Here's a link to the article.

Rhubarb compote

by Nate Rafn

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.

In Oregon, rhubarb is typically harvested in May and June.

Willamette University's Institute for Continued Learning: Additional research on Oregon's meat industry

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:

Salem Weekly: Local, sustainable meat industry faces big challenges

KMUZ: Nate discusses meat industry on "Melanie In The Morning"

Cornell University: Composting Livestock Mortality and Butcher Waste

Animal Byproduct Composting at Lakeview Lockers

Animal Byproduct Technology Assessment and Market Analysis: Options for Oregon

Oregon Agriculture: Facts and Figures