Sustainable Table: Juicing 101

MEDFORD, Ore. — Getting all the recommended fruits and vegetables in each day can be a challenge, especially if they aren’t something you crave…but despite some people’s aversion to them, fruits and veggies pack incredible nutrients that can be hard to find anywhere else. Everything in your local produce department can be juiced, but the … Continue reading »

Sustainable Table: Pumpkin Power

MEDFORD, Ore. — One Southern Oregon farm is harvesting hundreds of pumpkins and not a single one will turn into a jack-o-lantern or seasonal pie. Think pumpkin bread or pumpkin latte or pumpkin pie is the only pumpkin-y option this time of year? What about pumpkin seed oil or pumpkin seed butter? While the perfect … Continue reading »

Sustainable Table: Rogue Flavor

MEDFORD, Ore. – Eat Local Week wrapped up a week ago, but its end, and our shift in seasons, doesn’t mean choosing local has to end. Kellie Hill helps others create a plan to trade in the cans, boxes, bags and supplements for whole, nutrient dense, local foods. As a nutritional therapy practitioner, Kellie started … Continue reading »

Sustainable Table: The Food Path

MEDFORD, Ore. — This time of year there are all sorts of fruits and vegetables are available locally, but a huge portion of the food we consume in Southern Oregon comes from outside the region. At Organic Produce Warehouse, owner Tom Marks has a very specific goal. “All of our [vegetables are] coming from an … Continue reading »

Sustainable Table: Commercial Composting

ASHLAND, Ore. — Dozens of restaurants, schools and grocery stores take advantage of commercial composting. Juice ‘N Java at the Ashland Food Co-Op is a busy place; all of the coffee stand’s grounds and filters go into a five gallon bucket. “We have about 8 to 10 gallons of waste a day, of just the … Continue reading »

Sustainable Table: Local Loaves

ASHLAND, Ore. – In the cold months a hearty loaf of bread pairs perfectly with a hot bowl of soup. One Southern Oregon bakery is making a local loaf, made with ingredients harvested from around the region. You could say Sunstone Artistry Bakery has a “hands-on” approach. The care they put into each loaf is … Continue reading »

Sustainable Table: Local Bounty

MEDFORD, Ore. – If you’ve ever overlooked an apple because it was bruised, or passed-over tomatoes that had gone soft, they’ll likely end up in the garbage or the compost, but a Rogue Valley woman is using those items on a much larger scale. Anne Eldridge started “Our Local Bounty” about 5 years ago. In the … Continue reading »

Sustainable Table: New Year’s Resolution

MEDFORD, Ore. — If you find yourself making the same resolutions year after year, how about switching things up? In this Sustainable Table, we feature five easy ways to live more sustainably in 2013. Number 5 on our list: Plant A Garden. A garden can be as simple or as intense as you want it … Continue reading »

Sustainable Table: Grape Juice

ILLINOIS VALLEY, Ore. – It’s cold in the Illinois Valley in December, but at Draper Valley Vineyards, cold is kind of a theme; something that leads to sustainability. Since 2006 the vineyards’ Pinot Noir Chardonnay Reisling and Caberney Sauvignon vines have been producing not wine, but juice. “The wine grapes have such intense flavor, such … Continue reading »

Sustainable Table: Local Latkes

JACKSONVILLE, Ore. – Wednesday night is the 5th night of Hannukah. At MacLevin’s Whole Food’s Eaterie in Jacksonville, you could order up latkes, an incredible ruben, or brisket. The recipe is simple: just a few things added to shredded potatoes. “It has egg and onion and flour and baking powder and salt and pepper,” explained … Continue reading »

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