Eli Cairo, Owner and Founder of Olympia Provisions, Oregon’s first USDA-approved salumeria, could not be more excited about the work his team is doing to create delicious, traditionally hand-crafted cured meats that utilize the whole animal to reduce waste and support the environment. We chat about how restaurants, farmers, and consumers all play a role in reducing food waste, and the strengths of both the European and American food cultures.
I loved having the opportunity to interview Tissa Stein, owner and founder of Tabor Bread in SE Portland. Tabor Bread daily bakes 100% long-fermented, wood-fired breads using house milled local grains. Tabor Bread values traditional bread baking methods that we discuss on the show, including:
Daily, In House Grain Milling:Long fermentation:
Listen to today's episode to learn how Imperfect produce reduces food waste, saves customers money, sees customers switch from take out to cooking in their own kitchens, and offers opportunities for farmers to increase their income. 20% of the produce grown today does not meet cosmetic standards required by grocery stores, and much of it ends up wasted. Also 40% of the food grown today is wasted - we have a lot of work to do to be sustainable!
Kelly Merrick, Communications Manager at Portland Farmers Market, shares lots of suggestions for how to eat locally in the winter. We also discuss how excited farmers at the market are to tell you about their farm, and how they love getting questions. Don't be afraid to ask! Cooking demos and classes that help folks learn new ways to make whatever is in season are also at the summer markets.
A very enlightening interview with Jean-Pierre Parent, owner of SOMA Kombucha in Portland, OR. He shares his insight on the benefits of kombucha to cognitive function, skin health, hormonal balance, and digestive comfort; how to easily and affordably determine the sugar and probiotic content of kombucha; and a novel invention of SOMA's called coffee-boocha... get the cold-brew flavor without the caffeine roller coaster.
Lacto-fermented vegetables can improve digestive health, immune function, and even help with skin problems. Brian Shaw from Oregon Brineworks answered lots of questions with me: What are lacto-fermented vegetables and why are they good for you? How do you run a year-round business selling products with vegetables that only grow in one season, and still source almost everything within 100 mile radius? How can someone try fermented veggies if they are a little weirded out by the taste?
For today's show I was joined by the fabulous Liam Pelot, CFO of Dick's Kitchen and Dick's Primal Burger. Liam is a wealth of knowledge and demonstrated how seriously Dick's Kitchen takes the health and sourcing of their ingredients. In this episode you'll learn about the long list of local meat and produce farmer sources that supply Dick's Kitchen, why rice bran oil is the best compromise for frying oil between nutrition and what customers will order, and when push comes to shove, why...
Megan Benedict joins me from Fit Kitchen Direct, a gluten, dairy, vegetable oil, and refined sweetener free meal delivery service in Portland. We discuss: How having healthy meals delivered can help with weight loss goals, families spending more time together, and lots of other personal goals. Why they chose to avoid gluten, dairy, vegetable oils and refined sugars, and how this benefits you. How 2018 will bring an even bigger focus to supporting local farms.
Amy Love and Kips Bichsel from Love Farm Organics share incredible insight in this episode on: How the Double Up Food Bucks Program allows SNAP members to buy a CSA share for 36% off AND pay monthly vs up front. How Love Farm Organic's CSA pickup host program can allow anyone to receive deep discounts on CSA shares... depending on where you live or how many friends you can recruit :)
New Seasons Market Produce Director, Jeff Fairchild, and I discuss how New Seasons Market prioritizes the freshest, tastiest produce. They have prioritized working with small, local farmers from their beginning, and get local produce on the shelf within a day or two of harvest.
Matt Kaye and his wife Kayoko started Kayo's Ramen a year and a half ago with the goal of serving excellent ramen, with every noodle, paste, and sauce made from scratch, the traditional Japanese way. Matt and I chat about the benefits of sourcing wheat internationally, their intention to cater to vegan, gluten free, and paleo diets, and the importance of eating whole, organic foods.
Julie Sullivan of Ground Up Nut Butters in Portland chats with me about using business for good: to create delicious, unique, and healthy nut butters, and to employ and provide job training for disadvantaged women.
In this session of The Portland Eats Podcast, Janet Straub of Creo Chocolate and I discuss how sourcing cacao beans from a single farm increases accountability, quality, and taste in chocolate. We also discuss how bean-to-bar farming and connecting folks to the food creation process can strengthen the community.
In this session of The Portland Eats Podcast, I chat with Tressa Yellig from The Broth Bar by Salt Fire and Time in NE Portland about the importance of cooking education for the community and how broth can bring mental clarity, improved digestion, and boost immunity.
In this session of The Portland Eats Podcast, I chat with Liz and Tyler Boggs from Heart 2 Heart Farms about raising and eating local meat and how they simultaneously feed a village and reduce food waste on their permaculture model farm in Sherwood, OR.