We hope to see you there!!
What?
100 Mile Diet Kick Off Event
Where?
McMinnville Public Library, Carnegie Room
When?
7pm
Local woman Angelina Williamson will be sharing her experience eating a 100 Mile Diet for a year. There will be a question and answer session following. Local wine and nibbles are provided!
Thursday, July 28, 2011
Friday, July 22, 2011
100 Mile Diet: Installment 3
So, What Inspires You?
Hello all!
Well, I don't know about you, but this weather makes me curiously more optimistic about this whole 100 Mile Diet thing. It seems more possible that there really will be peppers and peaches and maybe (gasp) melons! Hooray for summer.
This week we finally, after arduous work and coordination, got the 100 Mile Diet publicity out in McMinnville. You might have seen it... I hope you've seen it... if you haven't seen it then I'll get more out there so you can see it... And now that the whole thing feels much more real, I'm excited to start some conversations with you all about why we are doing this thing.
Inspiration is important with things like this experiment--things that are challenging and force you to think and to examine ingrained habits and all that self-help-ish sounding good stuff. I've been thinking a lot about why I want to do this, and came up with a little list (man, I love a good list). Have you come up with your inspiration for participating? If so, share it! If not... maybe go write it down, stick it to your fridge, and then share with us too!
Beth's List of Inspiration:
1. Turning sentiment into action.
If you're anything like me, you've probably thought, read, watched, etc a lot about food issues. You've been horrified and amazed and perhaps brought to tears by what you've learned (ok, maybe that's just me), and always wondered what you could do with that knowledge. Well, here it is. I've been learning about local food for a long time. Finally all that passion is channeled to a very specific, time-lined purpose. Action.
2. Farmers!
We are so blessed to live in this county with all of its fantastic, hard-working, trail-blazing, passionate, and talented farmers. Their hard work and dedication to producing true, honest food is super inspiring. I've always supported them, but this project feels makes that support seem more concrete somehow.
3. Freshly picked peaches.
Have you ever bitten into a fresh, sun-warmed Veteran peach at the peak of ripeness? Um, ya.
4. I love to eat.
Obvious? Perhaps. Still, I love food: growing it, buying it, cooking it, sharing it. And there's nothing better than assembling a meal and knowing precisely where everything came from, down to the farmer's hand who you laid your dollars in. So good.
Talk to you all soon,
Beth
PS> If you haven't seen the poster (!!!), here's a glimpse:
Hello all!
Well, I don't know about you, but this weather makes me curiously more optimistic about this whole 100 Mile Diet thing. It seems more possible that there really will be peppers and peaches and maybe (gasp) melons! Hooray for summer.
This week we finally, after arduous work and coordination, got the 100 Mile Diet publicity out in McMinnville. You might have seen it... I hope you've seen it... if you haven't seen it then I'll get more out there so you can see it... And now that the whole thing feels much more real, I'm excited to start some conversations with you all about why we are doing this thing.
Inspiration is important with things like this experiment--things that are challenging and force you to think and to examine ingrained habits and all that self-help-ish sounding good stuff. I've been thinking a lot about why I want to do this, and came up with a little list (man, I love a good list). Have you come up with your inspiration for participating? If so, share it! If not... maybe go write it down, stick it to your fridge, and then share with us too!
Beth's List of Inspiration:
1. Turning sentiment into action.
If you're anything like me, you've probably thought, read, watched, etc a lot about food issues. You've been horrified and amazed and perhaps brought to tears by what you've learned (ok, maybe that's just me), and always wondered what you could do with that knowledge. Well, here it is. I've been learning about local food for a long time. Finally all that passion is channeled to a very specific, time-lined purpose. Action.
2. Farmers!
We are so blessed to live in this county with all of its fantastic, hard-working, trail-blazing, passionate, and talented farmers. Their hard work and dedication to producing true, honest food is super inspiring. I've always supported them, but this project feels makes that support seem more concrete somehow.
3. Freshly picked peaches.
Have you ever bitten into a fresh, sun-warmed Veteran peach at the peak of ripeness? Um, ya.
4. I love to eat.
Obvious? Perhaps. Still, I love food: growing it, buying it, cooking it, sharing it. And there's nothing better than assembling a meal and knowing precisely where everything came from, down to the farmer's hand who you laid your dollars in. So good.
Talk to you all soon,
Beth
PS> If you haven't seen the poster (!!!), here's a glimpse:
Wednesday, July 13, 2011
The 100 Mile Diet: Installment 2
The First 100 Mile Meal
Hello everyone!
A shameful but packed two weeks or more have passed since I've written anything. Sorry! Luckily, I'm coming back to you all after (mostly) finishing publicity for the real 100 Mile event! Hooray! It should be up around town soon.
I wanted to just write a quick post about my first 100 mile meal. Call it a test run/learning experience/a way to use a lot of fava beans... any way it was delicious.
So yes, fava beans. I picked up a huge bag of them at market last week, and needed to use them up. I wasn't quite sure how... in search of inspiration I ended up walking carefully around Roth's reading labels and picking up produce from within that 100 mile radius. I did pretty good: a couple bunches of delicious spinach from Brownsville, green onions from Milwaukee, mushrooms from Yamhill, cherries from Dayton, a half gallon of apple cider from Hood River, and amazing chive havarti from Salem. The plan? Some kind of a salad. Maybe minus the cherries.
In the end, I sauteed the onions, favas (painstakingly removed from their fuzzy pods--so worth it!), and mushrooms in slightly ridiculous amounts of creamy local butter. I chopped the spinach roughly, tossed it in a big bowl, and added the hot beans, shrooms, and onions to the mix. Stir, stir, and viola! Wilted spinach salad. I cubed some havarti and tossed it in as well. Um, yum! The mushrooms and spinach were earthy, the beans sweet and green, the cheese sharp and bracing. Minor success!
Though I was able to catch myself before putting olive oil in the pan and before grinding some pepper over the finished product (kitchen habits lie deep), I did sin in one major way: salt. Salt is going to be a sticky spot for this experiment I think. I've been researching, and so far the closest source I can find is in Northern California. Does anyone know of a source for Oregon-harvested salt? If you do, you will be a hero to many a community member quite soon. Post it in the comments!
Hopefully everyone is getting excited about this event! For more information, check out the events page here, or a community billboard near you in the near future.
Cheers,
Beth
Hello everyone!
A shameful but packed two weeks or more have passed since I've written anything. Sorry! Luckily, I'm coming back to you all after (mostly) finishing publicity for the real 100 Mile event! Hooray! It should be up around town soon.
I wanted to just write a quick post about my first 100 mile meal. Call it a test run/learning experience/a way to use a lot of fava beans... any way it was delicious.
So yes, fava beans. I picked up a huge bag of them at market last week, and needed to use them up. I wasn't quite sure how... in search of inspiration I ended up walking carefully around Roth's reading labels and picking up produce from within that 100 mile radius. I did pretty good: a couple bunches of delicious spinach from Brownsville, green onions from Milwaukee, mushrooms from Yamhill, cherries from Dayton, a half gallon of apple cider from Hood River, and amazing chive havarti from Salem. The plan? Some kind of a salad. Maybe minus the cherries.
In the end, I sauteed the onions, favas (painstakingly removed from their fuzzy pods--so worth it!), and mushrooms in slightly ridiculous amounts of creamy local butter. I chopped the spinach roughly, tossed it in a big bowl, and added the hot beans, shrooms, and onions to the mix. Stir, stir, and viola! Wilted spinach salad. I cubed some havarti and tossed it in as well. Um, yum! The mushrooms and spinach were earthy, the beans sweet and green, the cheese sharp and bracing. Minor success!
Though I was able to catch myself before putting olive oil in the pan and before grinding some pepper over the finished product (kitchen habits lie deep), I did sin in one major way: salt. Salt is going to be a sticky spot for this experiment I think. I've been researching, and so far the closest source I can find is in Northern California. Does anyone know of a source for Oregon-harvested salt? If you do, you will be a hero to many a community member quite soon. Post it in the comments!
Hopefully everyone is getting excited about this event! For more information, check out the events page here, or a community billboard near you in the near future.
Cheers,
Beth
Thursday, June 23, 2011
Fruit of the Month: June
The Delectable, Delicate Strawberry.
A true sign of how strange the weather has been this spring is the late arrival of strawberries. They only really started showing their luscious red faces at market a couple of weeks ago… so technically, this very tardy post is right in the middle-ish/end of the season. Forgive me: I’ve been to busy eating them to write about them.
I think we all have some sort of special memory associated with strawberries. Whether it was your grandma’s strawberry shortbread, waiting impatiently for the first Oregon berries of the season (something not crunchy and white inside from *cough* California), Tess of the D’Ubervilles naughtily nibbling the delicate fruit in your high school English class, or perhaps the dreamy lyrics of “Strawberry Fields Forever,” the strawberry tends to have a mythic persona. The first fresh fruit of the season (if you don’t count rhubarb, which is technically a vegetable anyhow), it oozes sweetness and promises of warmer weather and the start of a succession of delicious berries that will carry you all the way to fall. Lovely.
My most prominent memories of strawberries are the mornings that my mom got us kids up really early (okay, it wasn’t that early, but it was the start of summer break—whatever happened to sleeping in?) to go pick berries at Jaquith’s Farm. It’s always awkward, picking strawberries. When you’re little you have to crouch down in between the rows and untangle the berries from their lush foliage. Later, when your legs are longer, you learn the method of straddling the row—greatly increasing your yields and the soreness of your back the day after you pick. I also remember the slightly icky feeling of too many berries before breakfast. Funny how that was immediately erased by a bowl of fresh berries and cream when we got home…
So strawberries are a nostalgic fruit, and also one full of promise. They are also fleeting, so get out there and pick (or buy) to your hearts content! Lay by a little early summer ambrosia for some day in December when it is truly dreary outside, and I guarantee you won’t remember how sore your back was.
The particulars:
Strawberry season—This varies greatly depending on variety and, of course, weather. Historically, I think the last week of May or first week of June was a good time to start looking. These days, we have to be more patient, with them arriving in the middle or even toward the end of the month. Also keep an eye out for ever-bearing berries! They can be found clear into the fall!
Delectable varieties—Did you know that varieties of strawberry vary significantly by region? Here in Oregon, varieties of historical significance include Hoods and Bentons. New ones are arriving all the time. My favorite this season has been Honeye.
Where to find them—At the farmer’s market! I’ve also spotted ones from local farms at Roths and Harvest Fresh in McMinnville. Also, u-pick and picked flats for sale are available at Bernards Farm, Farmer Johns, and Sweet Oregon Berry. Have a favorite u-pick place? If you’re willing to sacrifice secrecy, share it in the comments!
Recipes!—Check out the Recipes page (click on the tab above) for a couple of my favorite strawberry recipes. Feel free to share yours in the comments!
A true sign of how strange the weather has been this spring is the late arrival of strawberries. They only really started showing their luscious red faces at market a couple of weeks ago… so technically, this very tardy post is right in the middle-ish/end of the season. Forgive me: I’ve been to busy eating them to write about them.
I think we all have some sort of special memory associated with strawberries. Whether it was your grandma’s strawberry shortbread, waiting impatiently for the first Oregon berries of the season (something not crunchy and white inside from *cough* California), Tess of the D’Ubervilles naughtily nibbling the delicate fruit in your high school English class, or perhaps the dreamy lyrics of “Strawberry Fields Forever,” the strawberry tends to have a mythic persona. The first fresh fruit of the season (if you don’t count rhubarb, which is technically a vegetable anyhow), it oozes sweetness and promises of warmer weather and the start of a succession of delicious berries that will carry you all the way to fall. Lovely.
My most prominent memories of strawberries are the mornings that my mom got us kids up really early (okay, it wasn’t that early, but it was the start of summer break—whatever happened to sleeping in?) to go pick berries at Jaquith’s Farm. It’s always awkward, picking strawberries. When you’re little you have to crouch down in between the rows and untangle the berries from their lush foliage. Later, when your legs are longer, you learn the method of straddling the row—greatly increasing your yields and the soreness of your back the day after you pick. I also remember the slightly icky feeling of too many berries before breakfast. Funny how that was immediately erased by a bowl of fresh berries and cream when we got home…
So strawberries are a nostalgic fruit, and also one full of promise. They are also fleeting, so get out there and pick (or buy) to your hearts content! Lay by a little early summer ambrosia for some day in December when it is truly dreary outside, and I guarantee you won’t remember how sore your back was.
The particulars:
Strawberry season—This varies greatly depending on variety and, of course, weather. Historically, I think the last week of May or first week of June was a good time to start looking. These days, we have to be more patient, with them arriving in the middle or even toward the end of the month. Also keep an eye out for ever-bearing berries! They can be found clear into the fall!
Delectable varieties—Did you know that varieties of strawberry vary significantly by region? Here in Oregon, varieties of historical significance include Hoods and Bentons. New ones are arriving all the time. My favorite this season has been Honeye.
Where to find them—At the farmer’s market! I’ve also spotted ones from local farms at Roths and Harvest Fresh in McMinnville. Also, u-pick and picked flats for sale are available at Bernards Farm, Farmer Johns, and Sweet Oregon Berry. Have a favorite u-pick place? If you’re willing to sacrifice secrecy, share it in the comments!
Recipes!—Check out the Recipes page (click on the tab above) for a couple of my favorite strawberry recipes. Feel free to share yours in the comments!
Wednesday, June 15, 2011
Come Check Out the Chickens!
The 3rd Annual Garden and Coop Tour is happening this Saturday!
Six different coops are participating this year, which is sure to give you tons of garden and chicken housing ideas! Slow Food will be out and about at one of the stops sharing our favorite egg recipes with you all. Specifics for the event are below and on the Events Calendar page.
We hope to see you there!
The Details:
What: Chicken Coop and Garden Tour, Free self-guided tour of coops and gardens.
When: Saturday, June 18, between 11:00 and 4:00
Where: McMinnville and surrounding countryside
Registration and tour details available at OSU Extension office, 2050 Lafayette Avenue, 503. 434.7515. Sponsored by OSU Extension 4-H programs, Stacey Lynn's Farm, Slow Food Yamhill County and local coops and gardens.
For questions contact Judi at valleycreekfarm@gmail.com.
Six different coops are participating this year, which is sure to give you tons of garden and chicken housing ideas! Slow Food will be out and about at one of the stops sharing our favorite egg recipes with you all. Specifics for the event are below and on the Events Calendar page.
We hope to see you there!
The Details:
What: Chicken Coop and Garden Tour, Free self-guided tour of coops and gardens.
When: Saturday, June 18, between 11:00 and 4:00
Where: McMinnville and surrounding countryside
Registration and tour details available at OSU Extension office, 2050 Lafayette Avenue, 503. 434.7515. Sponsored by OSU Extension 4-H programs, Stacey Lynn's Farm, Slow Food Yamhill County and local coops and gardens.
For questions contact Judi at valleycreekfarm@gmail.com.
Thursday, June 9, 2011
Reminder!
The Slow Food Beer Brewing Event is this Saturday!
We'll be starting at 1pm at Heater Allen Brewery in McMinnville. A group of us will be meeting at the Saturday Public Market (there's an entrance on 5th St) at 12:45 to walk to the brewery. We hope you can join us to learn about brewing and taste some beer! Further details can be found on the Events Calendar--just click on the tab above.
If you have any questions, feel free to email Beth at beth.satt@gmail.com.
See you there!
We'll be starting at 1pm at Heater Allen Brewery in McMinnville. A group of us will be meeting at the Saturday Public Market (there's an entrance on 5th St) at 12:45 to walk to the brewery. We hope you can join us to learn about brewing and taste some beer! Further details can be found on the Events Calendar--just click on the tab above.
If you have any questions, feel free to email Beth at beth.satt@gmail.com.
See you there!
Tuesday, June 7, 2011
The 100 Mile Diet Experiment: Installment 1
Hello everyone!
Sorry about the long break... I had to take advantage of the great weather last week! And now it is Monday, and I'm sitting down in front of the computer on a rather gray morning to write my first post about Erik and my (and eventually your) 100 Mile Diet experiment.
First, a little background information:
The 100 Mile Diet started out as a pet project of a couple living in Vancouver, British Columbia. Back in 2005, and before the major food-mania hit, they decided to eat only local food for a whole year. Their inspiration? The awe-inspiring (read: horrifying) fact that almost every meal eaten in North America has traveled an average of 1500 miles from soil to plate. This statistic, calculated by the Leopold Center at Iowa State University, drove home for them how wacky our food system has become. Their response? Get local. For them, this involved packing away their chocolate, spices, rice, and olive oil... and embarking on a year-long learning process about the amazingly rich foodshed in which they lived. Along the way they learned a lot about the history of food in the Pacific Northwest, about the industrial agriculture and food systems, and about how real food tastes. They chronicled their experiment in the memoir Plenty, being cruelly honest about the hardships and joys of a truly local diet. For more information, check out their very informative website here.
Bringing the 100 Mile Diet to Yamhill County:
A couple months ago, while brainstorming possible projects for Slow Food, the little thought crossed my head... "why not do a 100 Mile Diet here?" Thus, the 100 Mile Diet Experiment has been born.
Erik and I are signing up to be your guinea pigs: eating on the 100 mile diet, and doing a lot of research about local food sources in advance of the bigger experiment. Slow Food will be announcing within a couple of weeks the dates for the official 100 Mile Diet Experiment. If you want to participate, please contact us! Until then, I'll be writing regularly here on the blog about our experience, so definitely check back here as well!
Below I've added a few of my thoughts on the eve of starting this experiment. Do you guys drink coffee? What would you be willing to give up in the name of experimentation? I'd love to have your input as I start planning!
Talk with you all soon.
6.5.11
Anxious before the start.
So I’m sitting down to write my first post about the 100 Mile Diet while finishing an iced Americano. Yes, I am aware of the irony in that. Does it count that I’m also snacking on delicious goat cheese from Dundee? Probably not. Especially since I’m pairing garlic-herb chevre with espresso. Don’t judge me.
Is it silly that I’m a little anxious about starting a 100 Mile Diet? I mean, I’ve got two whole months to plan and scout out delicious local foods… but I still feel a little nervous. My first impulse when Erik and I decided to do it was to run out right now and stock up on ingredients. Erik then kindly reminded me that we do have a lot of time to figure this out. But my favorite (and most frequently consumed) food items tend to be wheat products, and wheat might be hard to find inside our 100 mile radius. I don’t know this for sure, but I’m thinking that I’m going to spend a month without pasta… and that makes me feel hungry just sitting here. Like a squirrel before winter, I want my pantry stocked up with things that might fill that gap.
On the flip side, I am also really excited to do this. I’ve been thinking about, reading about, researching, and exploring local foods for a while now. It seems like the logical next step to do it all the way: to draw that circle on the map, and figure out how to live within those means. The first thoughts in my head (before my pasta freak-out) were, “oh, I should call my friend and double my order of eggs each month.” The second thought was “I get to go on field trips!” Yep, I fully intend to visit the Willamette Valley Cheese factory. I also plan on scouring Bob’s Red Mill for grains or legumes that come from this side of the Cascades. I'll also be doing a lot of cold calls to farms in the area to see what they have to offer. Sounds like an adventure! I’m also going to be able to come home from the farmer’s market with bags and bags of delicious produce, and know that not one bit of it will wilt in the back of the fridge. And go u-picking! Mmm mm: blueberries and blackberries and peaches! You see, this might just be fun!
And truly I think it will. I am excited to be in the kitchen more. I won’t have the excuse of canned sauce and dried pasta in the cupboard… I’m actually going to have to cook (or at least assemble) every night. I’ll also have to make my own snack foods. And I need a lot of snacks, so homemade crackers here I come. (Hmm, there’s the wheat issue again.) I’m also going to use this month as an excuse to (hopefully!) get off of my coffee habit. After being a barista and long-time coffee shop groupie, that could be interesting. Wish me luck!
-Beth
Sorry about the long break... I had to take advantage of the great weather last week! And now it is Monday, and I'm sitting down in front of the computer on a rather gray morning to write my first post about Erik and my (and eventually your) 100 Mile Diet experiment.
First, a little background information:
The 100 Mile Diet started out as a pet project of a couple living in Vancouver, British Columbia. Back in 2005, and before the major food-mania hit, they decided to eat only local food for a whole year. Their inspiration? The awe-inspiring (read: horrifying) fact that almost every meal eaten in North America has traveled an average of 1500 miles from soil to plate. This statistic, calculated by the Leopold Center at Iowa State University, drove home for them how wacky our food system has become. Their response? Get local. For them, this involved packing away their chocolate, spices, rice, and olive oil... and embarking on a year-long learning process about the amazingly rich foodshed in which they lived. Along the way they learned a lot about the history of food in the Pacific Northwest, about the industrial agriculture and food systems, and about how real food tastes. They chronicled their experiment in the memoir Plenty, being cruelly honest about the hardships and joys of a truly local diet. For more information, check out their very informative website here.
Bringing the 100 Mile Diet to Yamhill County:
A couple months ago, while brainstorming possible projects for Slow Food, the little thought crossed my head... "why not do a 100 Mile Diet here?" Thus, the 100 Mile Diet Experiment has been born.
Erik and I are signing up to be your guinea pigs: eating on the 100 mile diet, and doing a lot of research about local food sources in advance of the bigger experiment. Slow Food will be announcing within a couple of weeks the dates for the official 100 Mile Diet Experiment. If you want to participate, please contact us! Until then, I'll be writing regularly here on the blog about our experience, so definitely check back here as well!
Below I've added a few of my thoughts on the eve of starting this experiment. Do you guys drink coffee? What would you be willing to give up in the name of experimentation? I'd love to have your input as I start planning!
Talk with you all soon.
6.5.11
Anxious before the start.
So I’m sitting down to write my first post about the 100 Mile Diet while finishing an iced Americano. Yes, I am aware of the irony in that. Does it count that I’m also snacking on delicious goat cheese from Dundee? Probably not. Especially since I’m pairing garlic-herb chevre with espresso. Don’t judge me.
Is it silly that I’m a little anxious about starting a 100 Mile Diet? I mean, I’ve got two whole months to plan and scout out delicious local foods… but I still feel a little nervous. My first impulse when Erik and I decided to do it was to run out right now and stock up on ingredients. Erik then kindly reminded me that we do have a lot of time to figure this out. But my favorite (and most frequently consumed) food items tend to be wheat products, and wheat might be hard to find inside our 100 mile radius. I don’t know this for sure, but I’m thinking that I’m going to spend a month without pasta… and that makes me feel hungry just sitting here. Like a squirrel before winter, I want my pantry stocked up with things that might fill that gap.
On the flip side, I am also really excited to do this. I’ve been thinking about, reading about, researching, and exploring local foods for a while now. It seems like the logical next step to do it all the way: to draw that circle on the map, and figure out how to live within those means. The first thoughts in my head (before my pasta freak-out) were, “oh, I should call my friend and double my order of eggs each month.” The second thought was “I get to go on field trips!” Yep, I fully intend to visit the Willamette Valley Cheese factory. I also plan on scouring Bob’s Red Mill for grains or legumes that come from this side of the Cascades. I'll also be doing a lot of cold calls to farms in the area to see what they have to offer. Sounds like an adventure! I’m also going to be able to come home from the farmer’s market with bags and bags of delicious produce, and know that not one bit of it will wilt in the back of the fridge. And go u-picking! Mmm mm: blueberries and blackberries and peaches! You see, this might just be fun!
And truly I think it will. I am excited to be in the kitchen more. I won’t have the excuse of canned sauce and dried pasta in the cupboard… I’m actually going to have to cook (or at least assemble) every night. I’ll also have to make my own snack foods. And I need a lot of snacks, so homemade crackers here I come. (Hmm, there’s the wheat issue again.) I’m also going to use this month as an excuse to (hopefully!) get off of my coffee habit. After being a barista and long-time coffee shop groupie, that could be interesting. Wish me luck!
-Beth
Subscribe to:
Posts (Atom)