Sustainable Table: OSU Extension Service

MEDFORD, Ore. — The summer and fall harvests in Oregon are worth waiting for, but by learning a few tricks you can eat local all year long. Jennifer Levin is a University of Oregon professor by day, but also a Master Food Preserver with the OSU Extension Service. “Sauerkraut is a great example of a … Continue reading »

Sustainable Table: Wylie’s Honey Brews

MEDFORD, Ore. — Armed with local honey and a long ingredient list of spices from as far away as Hawaii, a Rogue Valley man is brewing up something special. The only turmeric beverage in the entire country is made in the Rogue Valley, it’s one of several flavors of Wylie’s Honey Brews. “Turmeric, Ginger, Mate … Continue reading »

Sustainable Table: Slow Money

MEDFORD, Ore. — Words like “capital,” “enterprise,” and “economics” may not conjure up images of locally grown lettuce or the farmer’s market, but a diverse group of people invested in local food production want to change that. Over a dinner of local food and wine, local investors and leaders in the food industry met to … Continue reading »