Connection to the community

The room was buzzing with energy and enthusiasm at the Farm to School presentation I recently attended at the Ecotrust building. I really felt a great connection to the community. The presentation focused not only on the farm-to-school bill, but also on other ways to incorporate the local agricultural community into our lives. A panel of speakers, including Chef Cory Schreiber, spoke about how to foster a symbiotic relationship with the farmers, artisans and resources around us. No matter how many times it’s said, it’s always good to be reminded of the big impact small (and easy) steps can have. Behavioral changes happen on a community level, but start with an individual idea. Buy your groceries at a local store or from local purveyors. Select flowers at the farmer’s markets. Over the last few years, there has been a remarkable series of changes in Portland; and I’m not the only one noticing the trend. A guest at the presentation from Ohio said, “Portland is a model to all of us- on a national scope.” I was so inspired to become a bigger part of the sustainable Portland food scene. I left feeling greatly encouraged for the future and committed to doing something. The little things do count when they are added up. We’re going to continue to recycle as much as possible, buy from local sources, participate in community agriculture, and appreciate new learning opportunities. Every chance to learn more, or do more is welcome.

If you missed the Ecotrust presentation, or would just like to learn more about local agriculture and products, join Cory Schreiber for his June 13th class at In Good Taste. “Wild About Oregon” will feature late spring wild foods, in creative and delicious applications. Cory will share his wealth of culinary knowledge and show you how to take advantage of all that Oregon has to offer. Although I am looking forward to learning more about Cory’s role in the Farm-to-School program, I have to confess that I’m looking even more forward to the menu itself: we’ll enjoy a Wild Nettle Flatbread with Juniper Grove Goat Cheese, a Warm Morel and Wild Leek salad, and Wild Chinook Salmon, perfectly cooked and served with grilled asparagus. For more information and to register, visit our website at www.ingoodtastestore.com. If you'd like to read the notes from the presentation, Deborah Kane's speech is available by clicking on http://www.ecotrust.org/farmtoschool/2008_05_Whats-for-Lunch.pdf

-Josie