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 »