MEDFORD, Ore. – It was a practice essential to our ancestors for thousands of years: if they didn’t save the seeds from one year to the next the consequences were simple: they didn’t eat. Seed saving is still going on, especially this time of year. Tuesday night, curious gardeners gathered at Jackson County’s OSU Extension … Continue reading »
Sustainable Table: Aquaponics
NEAR WIMER, Ore. – If you’ve heard of aquaponics, you’re ahead of most Americans. If you know how it works, you’re really on the ball, and if you’ve bought produce from The Farming Fish outside Wimer, then you might have bought it from the largest aquaponic farm in the entire country. From hard work on … Continue reading »
Sustainable Table: Dairy Goats
APPLEGATE, Ore. – Every time the economy takes a downturn, the interest in goats or other small farm skills rises, and that was no different this time around. Maria Lehnhardt became interested in goats 24 years ago. “We wanted to do as many food things as we could, as healthy and natural as we could,” … Continue reading »
Sustainable Table: Home Brewing
MEDFORD, Ore. — Beer is popular across the world, but starting local often results in a better and more affordable product. This weekend, the Harvest Festival at the Jackson County Expo will have the largest beer tent ever in Southern Oregon. More than 50 craft brewers from the Northwest will show off, but it’s also … Continue reading »
Sustainable Table: Eat Local Challenge
MEDFORD, Ore. – Finding local produce, meats, and dairy can be a challenge in a busy life. While hundreds participate in “Eat Local Week”, each year, during this time about 100 people take it to the next level. Augustine Colebrook cooks for a family of seven and is a local business owner. This year, she … Continue reading »
Sustainable Table, Part 3: Availability
By Erin Maxson Growing your own produce can be an intimidating thing, not to mention preparing and preserving it. But there are lots of resources to help you get started on your sustainable table. Making a commitment to eating locally and sustainably can be as convenient or as involved as you want it to be; … Continue reading »
Sustainable Table, Part 2: Economics
Agriculture is a 4.5 billion dollar industry in Oregon, far greater in California, but a lot of that is filtering through larger productions. Ray Nouguier has been the produce manager at Food For Less in Medford for about 35 years, so he’s got a good handle on stocking the section year round. “If you limit … Continue reading »
Sustainable Table, Part 1: Eating Local
By Erin Maxson The most recent data for trade shows the US exported close to $100 billion worth of agricultural products; we imported slightly less $71 billion worth. In Part One of the Sustainable Table, we ask: is food from other countries or even from other states less healthy than what we grow here? From … Continue reading »
