Sustainable Table: From Seed to Store

WIMER, Ore. — There are dozens of local farms and companies contributing to the supply of food grown and made in the Rogue Valley. While many of those producers have mastered their craft getting a product to the consumer can take a very different set of skills. The tiny basil plants at The Farming Fish … Continue reading »

Sustainable Table: Picking a CSA

MEDFORD, Ore. — The growing season has started and local produce is once again arriving at stores and farmers markets’. In fact, there are lots of ways to get local food on your table. There are more than a dozen Community Supported Agriculture programs in Southern Oregon. They are more commonly called CSA’s and they … Continue reading »

Sustainable Table: Medford’s DishCrawl

  MEDFORD, Ore. — Half a dozen restaurants have moved into downtown Medford in the past year and there’s a new movement to highlight both the new and established locally owned eateries. People new and familiar with Medford’s food scene are crawling all over downtown for Medford’s DishCrawl. DishCrawl organizer Michael Davis explains why, “It’s … 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 »

Sustainable Table: Pasture to Plate

ASHLAND, Ore. — There are many local meat producers in Southern Oregon. There are also many consumers, from families and schools to restaurants and grocery stores, but connecting producer to consumer without a middle man can present some challenges. The cows out to pasture on Valley View Beef Ranch in Ashland are all mamas and … Continue reading »

Sustainable Table: Breeding Beef

EAGLE POINT, Ore. — For nearly two decades a Southern Oregon family has raised high quality Angus cattle by breeding for the best genetics. They are at the beginning of the process which may end with a steak on your plate. It doesn’t happen very often; in fact, it’s never happened to anyone from Oregon … Continue reading »

Eat Local Week Begins

MEDFORD, Ore. – Hundreds are expected to pledge to eat local for the next week. Even more people will take advantage of the local food events and specials across Jackson and Josephine counties. Now in it’s 7th year, Eat Local Week showcases the abundance the Rogue Valley has to offer, from produce to meats and … 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 »

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