Broken Bread appeals to locavores in Salem

by Nate Rafn
Salem Weekly

When Adam High opened Broken Bread 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 Heritage Farms NW fit the bill.

Planting and harvest calendar from Oregon Tilth

We'd like to pass along a great resource for all you gardeners out there. Oregon Tilth created a Planting and Harvest Calendar with recommendations on 45 different vegetables and herbs. Several varieties can be planted as early as February and March.

Another excellent resource is the Territorial Seed Company catalog. They have a wide selection of seeds and supplies, plus detailed information on growing and harvesting each crop.

Also, there are several businesses that offer garden-related products and services in the Willamette Valley. Please see our Spring Gardening Guide to find those near you.

Local, sustainable meat industry faces big challenges

Cattle grazing on pasture in Polk County.

by Nate Rafn
Salem Weekly

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.

Peanut Butter Oatmeal

by Nate Rafn

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 only 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.

Chef Steve Morton talks food on KMUZ

Chef Steve Morton was a recent guest on KMUZ'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. [Listen to the full interview]

Local Food Connection at Lane Community College

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.

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.

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.

For registration information and complete descriptions of workshops and conference itinerary, visit www.localfoodconnection.org.